The Café Life Magazine Issue 97

Page 1

Tasting the lifestyle of the café sector



No.97 I April 2020





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Welcome The café and coffee shop sector, and the much wider world which both supports and savours it, finds itself in an unsettling and unprecedented state of flux. Eagerly anticipated events such as the London Coffee Festival which shape our traditional ‘coffee year’, have been postponed or cancelled. The very nature of the hospitality sector and the livelihoods within it are under threat, and there are no reassuring answers, as yet, to what we can expect the rest of 2020 to serve up.

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24 Milking it – the plant-based milk opportunity.

CAFÉ LIFE ASSOCIATION 19 Association Update from director, Jim Winship.

PREVIEWS 20 European Coffee, Tea & Soft Drinks Expo.

REVIEWS 44 Ice Cream and Artisan Food Show.

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NEWS COVID-19 takes its toll on the hospitality sector. 6 European Coffee, Tea & Soft Drinks Expo liaising with Olympia. 8 Causeway Capital announces the merger of Patisserie Valerie and Bakers + Baristas. 12 Fracino pledges to service UK hospitality sector through toughest of conditions.


32 Success stories – coffee’s styles and flavours.


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40 Quality and provenance – water’s vital role.

ARTICLES 18 Self-serve: where next? 39 UK independent cafés champion quality and community. 46 Brothers continue rapid coffee chain expansion. 47 Staying compliant.

REGULARS 48 New products. 54 Checkouts.

Editor Clare Benfield, Tel: 01291 636336, E-mail:


Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: Production Jayson Berry, Tel: 01291 636339, E-mail: Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2020 J&M Group Ltd

CONTACT SAM MINTON .uk 01291 636333 |


COVID-19 pandemic takes its toll on the hospitality sector In the wake of the escalating coronavirus (COVID-19) pandemic that is now placing Europe at the centre of the virus’s spread, businesses across the full spectrum of trade and commerce are coming under tremendous pressure to simply be able to continue trading in a viable way. Borders are being closed, transport, travel options, and freedom of movement are all becoming increasingly restricted in many countries (so-called ‘lockdowns’) – and now including the UK - as governments pursue various strategies to quell the spread of the virus. Thus, at a traditionally more social time of the year with Easter looming and better weather on the cards, people are instead practising social distancing, or self-isolating if they have any virus symptoms or a significant underlying health condition that puts them at additional risk (in the latter circumstances for up to three months according to the UK government’s latest advice). In some retail settings, only card payments are being accepted for fear, it is


claimed, of the virus being spread via the use of cash. Individuals fearing reduced access to food and supplies in the coming weeks have been stockpiling, in turn leading to added pressures on the part of producers and suppliers to maintain normal food supply levels, let alone meet spikes in demand. If that wasn’t enough, the true nature of the virus itself appears unpredictable after claiming the lives of the young and old, the fit, the not so healthy, as well as those with major underlying health conditions. CLOSURES As a direct result, the UK’s hospitality sector in particular has now experienced an instant and significant detrimental effect in terms of closures (temporary or otherwise) and the loss of, and uncertainty over, jobs in an industry that is quick to suffer the economic impact of trouble elsewhere, and which also provides a social hub and livelihood to many (typically in an environment where working from home is not an option).

As of the evening of 21 March 2020, Pret A Manger and Starbucks announced that they had temporarily closed all their UK stores, while Caffè Nero and Costa Coffee opted to offer takeaway only. Costa, in addition to McDonalds, and now Caffè Nero, have since decided to temporarily close their UK stores in line with government regulations that now require such businesses to close down completely for the time-being. “It is with a heavy heart that we have taken the decision to temporarily close all Caffè Nero stores by the evening of Wednesday, 25 March until further notice,” said Gerry Ford, founder and group CEO, Caffè Nero. “We have, over the last 22 years, dedicated ourselves to serve our local communities, but in the face of this unprecedented challenge, it is our belief that we have to ensure the safety and wellbeing of our baristas, customers and communities, and as such we must close our doors. “Customers can of course still buy our

NEWS coffee online to make at home and we will review our delivery and take-away service when possible. We very much look forward to welcoming back our loyal customers when it is safe to do so.” FINANCIAL SUPPORT No sooner had the UK government outlined its Budget in March (which included provision of some initial help such as employees being able to receive sick pay from their first day off work), than it was having to announce a far greater package of measures and further provision of emergency funding to help businesses through this unprecedented and extremely challenging time; not least financial measures to strongly encourage businesses to retain their employees. The package of temporary measures recently set out by the UK’s chancellor to support public services, people and businesses includes deferring VAT and Income Tax payments, a Statutory Sick Pay relief package for small and medium sized businesses (SMEs), a 12-month business rates holiday for all retail, hospitality, leisure and nursery businesses in England, small business grant funding of £10,000 for all business in receipt of small business rate relief or rural rate relief, and grant funding of £25,000 for retail, hospitality and leisure businesses with property with a rateable value between £15,001 and £51,000. In addition, the Coronavirus Business Interruption Loan Scheme is offering loans of up to £5 million for SMEs through the British Business Bank, and there is a new lending facility from the Bank of England to help support liquidity among larger firms, helping them bridge coronavirus disruption to their cash flows through loans (HMRC has also launched a Time To Pay Scheme). As part of the government’s aim to encourage employers not to let go of their employees, or make them redundant, due to the impact of COVID-19, they have instigated a HMRC run scheme whereby part of the wages will be paid for by them (called the Coronavirus Job Retention Scheme). This would mean that employees in question become classified as being furloughed, whereby they no longer carry out work for their employer but are still kept on their employer’s payroll, as opposed to losing their job. In such circumstances, the scheme will enable employers to apply for a grant of up to 80% of their employees’ wages for all employment costs (up to a cap of £2,500 per month). HMRC has indicated that it intends for this scheme to run initially for at least three months (from 1 March 2020), extending if necessary. In the hospitality sector, even before the more draconian rules concerning closures and social distancing and self-isolation set out by the UK government came into effect,

increasing numbers of consumers were starting to stay away from pubs, restaurants and coffee shops. According to a poll carried out by CGA on Wednesday, 18 March 2020, over half (52%) of adults who normally eat or drink out said they had already stopped going to restaurants on government advice, with crucially half (51%) of those yet to stop visiting saying they would cease to do so in the coming week. One glimmer of hope for the out-of-home market, however, has been the public’s growing appetite for delivered food, CGA’s survey revealed, with one in eight of those polled reporting getting delivery from a restaurant or takeaway either for the first time, or more often than usual. Of those, 72% suggested that they were likely to continue

this behaviour, regardless of COVID-19. 21% said they used delivery as often as usual, and a further 19% planned on using delivery in the coming weeks, meaning that just over half (53%) of the public are either currently using, or planning to use, delivery as an alternative during the current crisis, claim CGA (whose figures are based on a survey of over 700 GB adults, nationally representative of the GB population). Reflecting this shift in requirements is the fact that many supermarkets are now recruiting extra drivers and ‘sit down’, out of home food operators are switching to becoming takeaway or delivery businesses (the government having announced that the usual change of use planning permission for takeaway operations is to be waived for 12 months).


Peter Backman (founder, Peter Backman consultancy) The whole industry has been reeling under the devastating effects of COVID-19. It’s easy to take a helicopter view and say the market will recover - it always does - but for those in the thick of it, it’s very hard to see any light at the end of the tunnel. Understandably, emotions are drained and people are, in many cases, looking at merely how to navigate through the day ahead in this world of uncertainty in which are living. Two factors have caused me to tear up the forecasts that I made just very recently. They are, first, the paper from Imperial College which, in effect, has extended the likely period under which the effects of COVID-19 will last, and second the shutdown itself. My initial assumption had been that dining out would fall by an average of 90% for three months. I now expect it to be closer to -95% for at least four months with a slower upside trajectory than I had originally thought. Amid the gloom, there is the macabre thought that feeding in the health care sector will actually increase while practically all other sectors will see previously unimaginable declines for several months. According to my calculations (based on my monthly assumptions about the progression of eating out which I have fed into my quarterly data on each subsector of the hospitality industry), the foodservice market was down by -9% in Q1, but the catastrophic hit will come in the next quarter (April to June) when the market will be down by 93%, as a result of many closures - work places, schools, restaurants and pubs - and consumers simply not being able or allowed to spend money. Assuming the pandemic is contained as the government hopes, we should start to see a slow improvement in Q3 when the market will likely be down by -53%. Overall, this year I expect sales in the sector to be down by over £22 billion which, I need hardly add, is going to be an unthinkable hit for the sector and its supply chain. Many high street operators, understandably, have been turning to delivery as a shortterm solution. It’s not an ideal model in terms of the bottom line but it puts cash in the till and businesses will take anything they can get in this unprecedented time. While many operators have decided that the best strategy is to close down their business for the duration of COVID19, for others it’s crucial to adapt and to do whatever’s necessary to keep sales ticking over. Many operators, who have previously steered clear of delivery, are switching to a takeaway and delivery only offer. However, they should take note that Google searches for restaurant delivery are falling and increasing for retail/supermarket delivery. Things are moving quickly and consumers, faced with the prospect of self-isolation or possible nationwide lockdown, are focusing on getting their groceries delivered, rather than opting for deliveries form restaurants and takeaways. McDonald’s, the standard-bearer for much of the industry has announced it will shut its stores and stop delivery. Time will tell what happens here. The hospitality industry prides itself on being innovative, adaptable and capable of meeting consumer demand; COVID-19 could be the cause of some seismic shifts for the industry as we know it.


NEWS UCC Coffee UK & Ireland launch Coffeeworks video series UCC Coffee UK & Ireland has launched a video series bringing to life its unique data-driven approach to coffee excellence, Coffeeworks. The new series, comprising of four videos, has been created with a focus on delivering a quality coffee offer, report the company. The approach is led by UCC Coffee’s, head of coffee excellence, Gareth Davies – who has spent over 10 years in the coffee industry – with the view of challenging common misconceptions and offering expert advice with a commercial and qualitybased mindset. Making it easy to eliminate bad habits and improve consistency. “We experience many businesses consistently making the same mistakes with their coffee, which often has a direct impact on their commercial success. This is often down to bad habits, inconsistent training, lack of ownership or a combination of those things. We created Coffeeworks, back in 2017, to make it simple for our customers to serve lots of great coffee, consistently. These new videos are educational, with a focus on real life operational benefits, to help operators achieve coffee excellence,” said Gareth Davies. The Coffeeworks TV series includes Coffee is about your customers, not the barista (five top tips to ensure the customer is always at the heart of a business), Common coffee machine myths dispelled (an overview of coffee machine misconceptions, comparing machines based on speed, consistency, cost and quality), How to spot a bad coffee (five easy ways to identify common errors in coffee preparation) and Choosing the right machine for your business (traditional versus automatic equipment – five areas to consider). The videos are available to watch on UCC Coffee UK & Ireland’s YouTube page. Coffeeworks (www.ucc-coffee. is UCC Coffee’s unique and data-driven approach to coffee excellence. Its eight-step approach helps delivers all key aspects of a successful coffee product, ensuring operators have all the tools to serve exceptional and consistent coffee, cup after cup.


European Coffee, Tea & Soft Drinks Expo liaising with Olympia In a recent statement, Quinic Events Ltd - organisers of the upcoming European Coffee, Tea & Soft Drinks Expo (due to be held at London Olympia, 19-20 May 2020) – have said that the main priority is the safety of their exhibitors, visitors, staff and stakeholders, and that it is vitally important to them that they protect the investment participants have made in the show. “We are looking into every scenario, including the possibility of revised dates (and possibly venue). We are working closely with Olympia, however they are currently prioritising finding new dates for events that have had to be moved from March slots which is leaving us and other April/May events in limbo. Without the government actually banning gatherings and only advising people not to attend larger scale gatherings, exhibition organisers are in a very difficult position. This is an extremely frustrating situation but we are doing everything in our power to resolve this,” said the European Coffee, Tea & Soft Drinks Expo team in a statement to participants on 18 March 2020. “We have spoken to many of our exhibitors, visitors and speakers and their feedback is that they would prefer dates well into the future with a good degree of certainty of a great audience, well after the crisis has abated. “We are committed to putting on the event that this industry has worked so

hard with us to create and grow, deserves. The term unprecedented has been used widely, but there really are no other words to describe this situation, and we are hugely grateful for your support in helping us create an event that will provide a sense of community when it is needed the most. We know that many of you are in facing massive challenges not just from a business perspective but also in your personal lives and we are determined that the show will flourish in 2020 and set the platform for an even more successful 2021 event. “While we continue to resolve this, we’re asking our exhibitors, visitors, speakers and partners to continue to support us and thank you for your patience and understanding. We hope to have an update for you soon.”

Allergy UK at the Ice Cream & Artisan Food Show Allergy UK, a leading national charity providing support and information for those living with allergic disease, sponsored the brand new Alternative Class category of this year’s National Ice Cream Competition at the recent Ice Cream and Artisan Food Show 2020 (held at the Yorkshire Event Centre in Harrogate, 11- 13 February 2020). The charity also manned an information desk at the event, supplying ice cream parlours, mobilers and other outlets with information about food allergies and the challenges facing people who live with them (they will also delivered a seminar focusing on allergen management). Food allergy affects around 8% of children and 2% of adults, they report, and in the 20 years prior to 2012 there was a 615% increase in the rate of hospital admissions for anaphylaxis in the UK (it is estimated that 1.92 million people have food allergy in the UK).

Allergy UK promoted its Allergy Aware Scheme. This recognition scheme is for ice cream parlours and mobilers (in fact, all catering outlets) in which staff have been trained in food allergen management in every aspect of their business and where procedures have been put in place to inform and protect customers living with food allergy. Yorica, a UK-based manufacturer of a range of ‘free from’ ice creams which are free from the top 14 food allergens, is the first company in the ice cream sector to be recognised by the Allergy Aware Scheme. More details, including a host of downloadable information can be found at information-and-advice/for-caterers. “We were delighted to be partnering with Allergy UK,” said Ice Cream Alliance CEO, Zelica Carr, organisers of the event. “The charity is an invaluable source of information on how our sector can manage the risks associated with food allergies.”

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Causeway Capital announces the merger of Patisserie Valerie and Bakers + Baristas Causeway Capital Partners – an Irish private equity fund which invests in established Irish and UK businesses - has announced the merger of its two portfolio companies, Patisserie Valerie and Bakers + Baristas to create a high quality patisserie and coffee group with over 125 locations throughout the UK and ROI, report the company who manage funds on behalf of European pension funds and financial institutions, including the Irish Strategic Investment Fund (ISIF), the European Investment Fund (the EIF) and AIB Bank. The new group will continue operating under its two much-loved brands that will retain their existing distinctive individual in-store offerings, say the company, and will be led by James Fleming as group CEO (James Fleming is currently the CEO of Bakers + Baristas and was previously CEO of Euphorium Bakery and UK CEO of Paul, the French boulangerie chain). The merger will enable both businesses to benefit from shared baking, coffee and customer service resources as well as new product development. It will also facilitate additional investment for

growth opportunities, including new store openings. Bakers + Baristas is a barista coffee and fresh bakery operator with locations in leading shopping and outlet centres throughout the UK and ROI (the business has successfully grown sales from £11m in 2015 to £22m in 2019 by focusing on serving high quality barista coffee, freshly made quick meals and muffins freshly baked in-store every day). Patisserie Valerie has been serving delicious pastries and handmade gateaux to customers in the UK for almost 100 years. The business operates patisseries throughout the UK supported by a team of professional bakers and patisserie chefs based at its head office in Birmingham. It recently launched Pat Val Premier, an innovative online service which will enable next day delivery of personalised special occasion cakes to any address in the UK. The merger follows the completion of a successful twelve-month operational turnaround programme led by José Peralta (production MD) and Paolo Peretti (retail MD). Both José Peralta and Paolo

Peretti have agreed to provide support to the go-forward executive team during a transitional period, prior to completing their full-time roles within the business, say Causeway Capital. Commenting, Matt Scaife, partner at Causeway Capital, said: “We are really pleased to announce the merger of our coffee and patisserie investments. We want to thank Paolo and José for their hard work and leadership in delivering the Patisserie Valerie turnaround programme over the last twelve months. We look forward to continuing supporting the development of these two distinctive brands and the continued growth of the group.” Commenting, James Fleming, group CEO, added: “This merger represents a fantastic opportunity to establish a high quality, branded coffee and patisserie business with a presence throughout the UK and Ireland. I am really excited to be leading the team and believe there are significant opportunities to leverage shared resources across the business to deliver best-in-class customer experience for both brands instore and online.”

Camden launches project to recycle 570,000 paper coffee cups Veolia and Camden Climate Change Alliance have commenced their mission to recycle over half a million disposable coffee cups through their Camden Recycles Cups Project. Funded by a £50,000 grant from Hubbub’s the Cup Fund, this #InTheLoop scheme will support paper cup recycling targets right around London, helping to tackle unsustainable throwaway culture and promote recycling, say the companies. In the UK, almost three billion coffee cups are used yearly, yet only 4% of them are currently being recycled, it is claimed. Therefore, to encourage waste reduction and improve recycling in Camden, Veolia and Camden Climate Change Alliance, Camden Council’s sustainability network, developed a specific cup recycling programme. Camden Recycles Cups brings coffee cup recycling to offices and coffee shops, offering businesses and independent cafes across the borough the opportunity to receive free cup recycling collections. To tackle cup recycling on-the-go, Veolia street cleansing operatives will also


collect and recycle paper cups separately, reducing contamination of on-street bins. Michael Clarke, general manager for Veolia Central London, said: “We are pleased to commence activities for the Camden Recycles Cups project that will see the recycling of 570,000 coffee cups in Camden. All of these will go to dedicated recycling facilities, where the outer cardboard layer will be separated from the plastic lining, so it can be made into something new, closing the loop entirely. “This programme is one of the many ways we’re working with Camden Council to promote sustainable waste behaviours,

and we hope it leads residents to take the next step and use reusable cups as the first choice, reducing disposable cup waste as much as possible.” Adam Harrison, Cabinet Member for Improving Camden’s Environment, added: “Every small change we make in our day to day lives helps in the fight against climate change. “Using a reusable cup for takeaway coffee will reduce the amount of waste we collect. However, when it comes to takeaway coffee cups, we understand there is still a lot of confusion around how to correctly dispose of them and we want to make it easier for people to use the right bins. “As part of the Cup Fund, we will be placing coffee cup recycling points in offices and coffee shops, as well as asking our street sweepers to collect them separately, so they can be correctly recycled. “Climate change is an issue for everyone on this planet and by working together we can tackle it, one coffee cup at a time.”

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Sandwich industry set to challenge recycling issues Perking up coffee sales this spring Lyons has unveiled an all-new portfolio this spring, comprising a bold look that’s complemented by additional blends and formats. Available to all out of home and foodservice operators, the range offers the brand’s best-ever coffee beans and coffee bags to help ensure customers keep coming back for more, claim the brand. The all-new line-up includes eye-catching illustrations and lighthearted blend names that tell the story of Lyons’ flamboyant heritage, and two new variants, Perkadilly and Rockadero, offer further choice of flavour and strength to suit all palettes, say the brand. In addition, its best-selling No.3 blend has been renamed Go-Joe - a nod to its founder Sir Joseph Lyons - and Decaf is now Decaf Dreams. Lyons has also relaunched with fully recyclable packaging on its coffee bags. Marcus Swift, commercial director, UCC Coffee UK and Ireland said: “We know today’s coffee consumer desires more than just a caffeine fix, they want full-bodied flavours and formats to suit their needs. Our refreshed range certainly delivers this, and we’re excited to unveil it in outlets across the UK. “With sustainability becoming more and more important in customers’ purchase decisions, we’re also pleased to now offer fully compostable coffee bags. It’s set to be a great year for Lyons and we’re confident we’ll bring growth to the Roast & Ground coffee category with our new and improved range.” Lyons is also working towards a sustainable future alongside TIPA. All of Lyons’ coffee bags and sachets are certified as fully industrially compostable and if local recycling allows, the packaging can be added to food recycling or green waste bins, they point out.


The UK’s £8 billion sandwich industry is to undertake a detailed study into how it can better help consumers recycle more sandwich packs. Following a meeting in London in February, the industry agreed to set up a broad working group, including manufacturers, retailers, packaging and recycling experts, with the aim of working collectively to review current packaging systems and how these can better be delivered to waste plants capable of recycling them. Many of the retailers and manufacturers in the industry have already done a considerable amount of work in this area, in collaboration with packaging and recycling businesses. The new OPRL (On-Pack Recycling Label) rules reflect much of this work and the British Sandwich & Food to Go Association says that it understands that more than 75% of authorities are now able to recycle lined board sandwich packaging. Nevertheless, work still needs to be done and the association says that it is keen to encourage the sharing of best practice. One of the key considerations is the important role that packaging plays in helping to maintain shelf-life and avoid excessive food waste, which creates a much higher carbon footprint than the packs themselves, the association points out. The working group aims to bring retailers and producers together with packaging suppliers and recyclers to share their experiences and knowledge, and one of the

first tasks will be to draw up guidelines for the industry covering packaging and waste. “Our industry has already done an enormous amount of work developing more eco-friendly packaging,” said the director of the British Sandwich & Food to Go Association, Jim Winship. “We are totally committed to finding the best possible solutions to packaging, but we are also governed by other considerations, particularly the need to ensure that packs fully protect the foods they contain. The last thing we want is to create a bigger problem by shortening shelf-life and creating more food waste, which has a higher carbon footprint than packaging. There are also moral and ethical issues about creating more food waste. “Most sandwich packs are now recyclable if they are handled correctly and get into the correct waste streams. We are keen to work with consumers to find ways to make it easier to ensure the packs get recycled.” The British Sandwich & Food to Go Association is a UK trade body representing retailers, manufacturers and suppliers involved in the UK’s fast-growing sandwich and food to go market. It’s membership ranges from small independent sandwich bars to large scale manufacturers and retailers. For further information about the study, contact Jim Winship, director of the British Sandwich & Food to Go Association on 07850 104034, or email him at

Pidy introduces new low-sided pastry case Belgian ready-to-fill pastry specialist, Pidy, has introduced a new low-sided quiche case which features a thinner base and sides. With spring menu planning in mind in the foodservice and hospitality industry, the new low-sided quiche case is ideal for lighter pastry-based dishes like sweet tartlets or savoury quiches when packed full of seasonal vegetables, cheese or meaty fillings alike, suggest the company. Unique to Pidy, claim the company, the low-sided quiche is made with the company’s signature neutral pressed puff pastry (rough-puff) and has a crisp, golden finish. The neutral flavour of the pastry lends itself equally to both sweet or savoury, hot or cold fillings of all kinds, the pastry being prebaked to seal in the crispiness and having a 10-12-minute cooking time once filled.


SCA UK partners with Cimbali Attiva in search for top UK barista La Cimbali has secured a threeyear sponsorship deal with the Speciality Coffee Association (SCA) UK and is set to become the official Espresso Machine Sponsor of the SCA UK Barista Championships 2021-2023 season, the industry’s most respected national competition for professional baristas. As a gold level sponsor, La Cimbali will supply technologically advanced, M100 Attiva GTAs for competing baristas to use live on stage and in the practice area at each phase of the competition, from the initial heats through to the grand final. The winner of the UK series secures automatic entry to the international heats to compete for the world title. “We are absolutely delighted to have been awarded this prestigious sponsorship with the SCA which is a testament to the quality and precision engineering of the Attiva, as the pre selection testing and assessment is extremely rigorous,” said Daniel Clarke, managing director, La Cimbali. “It’s also a nod to our brand heritage and the contribution

that Gruppo Cimbali continues to make to the evolution of café culture which is acknowledged around the globe.” The M100 Attiva is the most recent addition to the M100 suite of traditional espresso machines, originally launched in 2012 as part of La Cimbali’s centenary celebrations. The GTA model allows the barista to control every aspect of the extraction, from precise management of the temperature through individual, digitally controlled group head boilers, to flawless milk steaming using the cool-touch stainless steel milk wands.

The bespoke competition model will be supplied with Cimbali’s own high spec portafilters featuring precision engineered, laser engraved, stainless steel heads and ergonomic wooden handles. Customisation is key to the Attiva, and each model can be supplied with a full touchscreen interface, or a combination of LED display and electromechanical pushbuttons (three or six button configurations available). With all-metal bodywork, options include custom paintwork, powder-coating and hydrographic coating of the

panels with various materials available on the frieze. Other features include a lower profile design to encourage interaction between the barista and customer. Plus, an optional Acaia Lunar scale kit which enables the barista to incorporate exact gravimetric extraction seamlessly into their workflow, effortlessly maintaining the exacting standards expected in today’s specialty coffee bars. “Cimbali is extremely proud to be playing such a vital part in this competition, not least because it is such a well-established platform for developing a career in the coffee industry,” added Daniel Clarke. “We are very much looking forward to lending our support and seeing how some of the nation’s leading baristas progress through the heats in their bid to secure the title of SCA UK Barista Champion.” The SCA UK Barista Championships 2021 get underway in the autumn (further details can be found at ukbc).

Fracino pledges to service UK hospitality sector through toughest of conditions As Europe’s borders and factories shut down in the escalating coronavirus crisis, British espresso machine manufacturer, Fracino, says it is well prepared to continue supporting the UK’s hospitality sector. Fracino’s manufacturing facilities will continue to operate at full capacity, say the company, along with its well-stocked warehouse which has recently undergone further expansion as part of a multi-million pound investment programme. The business, which employs over 60 people, has become well known for operating one of the world’s most advanced and efficient espresso equipment manufacturing facilities where the majority of products are produced in house. Peter Atmore, Fracino’s head of global sales, said: “With Europe now officially


declared the new epicentre of the global coronavirus pandemic, Fracino is perfectly placed - and well prepared - to despatch our extensive range of quality British made espresso equipment across the UK, however hard it gets out there. “Our commitment to maintain high service levels to customers across the UK’s hospitality sector is second to none and we are geared up to sustain our production and delivery throughout this unprecedented period.” Marking its 57th anniversary this year, Fracino produces an extensive range of espresso coffee machine models in its 50,000 square foot production facility in Birmingham, having also clinched a raft of awards from the hospitality, manufacturing, and business sectors which acknowledge

its innovation, cutting edge technology and investment in quality and design excellence. The Made in Britain marque is displayed on every machine, who add that they always recommend buying British. Full steam ahead - Fracino’s well stocked warehouse.



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Over 30 servings per bottle


SHORTS LONDON COFFEE FESTIVAL POSTPONED Organisers of the popular London Coffee Festival have made the difficult decision to postpone this year’s event. After a thorough assessment of the current coronavirus situation in the UK and globally, and in the interest of good event management and the safety of all their stakeholders, they will now be holding the event from 23 – 26 July 2020. LAVAZZA GROUP ALLOCATES FUNDS International Comunicaffe has reported that in response to the health emergency which has hit Italy, the Lavazza Group is offering help to the surrounding area by allocating 10 million euros for projects to support healthcare, schools and the needy in the Piedmont region. Six million euros of this will be donated to the Coronavirus Emergency Support #IOCISONO fundraising appeal, they report (organised by the Piedmont Regional Council), to purchase material necessary to support the healthcare facilities and all the frontline staff heavily engaged in dealing with this situation. CHARITY APPEALS TO INDUSTRY FOR FOOD AND FUNDING Food charity, FareShare, is urgently appealing for donations from the food industry to help support vulnerable people during the coronavirus crisis. FareShare is the UK’s national network of charitable food redistributors, made up of 17 independent organisations. Together, they take good quality surplus food from right across the food industry and get it to almost 11,000 frontline charities and community groups (contact or JESTIC WIDENS PORTFOLIO Jestic Foodservice Solutions has expanded its portfolio of leading equipment brands after signing a deal with Carlisle Foodservice Products to become a master distributor in the UK. The deal will give Jestic’s customers access to Carlisle’s comprehensive range of smallwares which include the V-line of stainless steel Gastronorm pans, StorPlus™ food containers and OptiClean™ washware racks.


Commercial Kitchen Show announces new dates in July Commercial Kitchen 2020, the UK’s only dedicated kitchen equipment, services and design show, has confirmed new dates of the 14 and 15 July 2020 due to the rapidly escalating coronavirus outbreak. Commercial Kitchen was set to take place at ExCeL London in early June. However, due to the magnitude of the unanticipated public health and safety issues posed by Covid-19, organiser Diversified Communications UK has decided to run it a month later alongside its award-winning, sister show Casual Dining (which was also recently rescheduled). Chris Brazier, Diversified UK’s group event director, said: “Commercial Kitchen is firmly established as the two days a year where the industry meets, launches innovations and does business. It’s a vital event for the industry, and those working in, and supplying, foodservice, catering and hospitality will need it even more in the coming months. “The success, as well as the safety of our exhibitors, speakers and visitors, have always been our priority and this continues to be the case. We are a strong community, we’re all in this together, and I know everyone will get behind this. We have spoken to many exhibitors, visitors and supporters already, and based on the situation and the feedback, the decision to run Commercial Kitchen in July for this year,

alongside Casual Dining, is a logical and positive step in these difficult times. “The Commercial Kitchen team would like to thank everyone – our exhibitors, visitors, partners and suppliers, for their continued support and patience, and we look forward to seeing you on 14-15 July for the busiest and biggest celebration of our industry yet.” The move has been supported by the show’s key partners ceda and Foodservice Consultants Society International (FCSI UK & Ireland). Adam Mason, director of ceda, added: “ceda fully support the move to the new dates and look forward to July at ExCeL where ceda partners should now see even more end user buyers to do business with.” Louise Willis, executive director at FCSI (UK & Ireland), said: “The FCSI UK&I fully supports the Commercial Kitchen Show, and believes that by holding it alongside Casual Dining in 2020, it will be even more beneficial to members.” Although the two shows will maintain separate identities and focus, visitors and exhibitors will benefit from a potential boost in seeing an even greater range of products and customers respectively, feel the organisers. For further information and to register, visit and quote priority code CK29.

Shmoo help operators tap into the booming pink drink trend Thickshake brand, Shmoo, has added a new flavour to the mix with the introduction of Raspberry White Chocolate, combining the distinctive sharp and sweet flavour of raspberries with silky smooth white chocolate to balance. “Not only does Shmoo’s Raspberry White Chocolate thickshake taste amazing, but when blended to instruction and styled by a caterer with a sophisticated eye, this delicious new flavour can be easily transformed into a pretty and pink masterpiece which is worthy of further fuelling the thriving pink-drink trend,” said Karen Green, marketing manager at Aimia Foods ( “To create an on-trend Raspberry White Chocolate freak shake, for

example, caterers simply need to stack their Shmoo thickshake with complimentary pink and white toppings such as whipped cream, raspberries, sweets and hundreds and thousands. For extra freakshake pizzazz, slot a pink iced ring doughnut at the top of the jam jar.”


Edgcumbes to launch new trade web site “Edgcumbes will have been trading for 40 years next year, having been established back in the days when anything resembling a computer was called a VDU. For those of a younger vintage this is not a certifiable disease, but an acronym for visual display unit!” reflects Alice Rendle (pictured), the company’s director. As we all know, through these decades, the coffee industry has changed beyond all recognition – the UK now has a thriving coffee culture where ‘just a coffee’ really is just not good enough anymore – and over this time, Edgcumbes have been roasting coffee and blending tea for its many wholesale customers in the UK’s southern counties. “In 2015, predicting that the market was demanding ever higher quality coffee, we invested in a brand new state of the art commercial coffee roaster and were one of the first UK roasters to open a small, on-site café and shop to sell direct to the general public,” says Alice Rendle.

This proved to be a huge success for the company, so much so that further outbuildings on the site were converted to grow the café, and it has now become a haven for a growing community of coffee and tea lovers living locally and visiting from outside the area. Furthermore, their web site serves as a perfect retail site for anyone who can’t visit in person but wants freshly roasted coffee and hand blended loose tea, they point out. Along with this, they have recently rolled out a new rebrand with new van livery, new packaging and a commitment to sustainable practices with more of their trade customers using their long established CoffeeKeep barrel system which saves on packaging and waste. “We have seen a huge increase in demand from our traditional wholesale customers - notably the independent café sector - for speciality, freshly roasted coffee. To succeed in this market, it is imperative to be ahead of the game. Along with specialist barista training (Edgcumbes are registered

City and Guilds trainers in this area), equipment supply and training, our customers can be sure of getting more than simply amazing coffee!” adds Alice Rendle. “Recognising that this service needs to be provided to our trade customers, as so many have asked us about this, we are delighted to announce that from May 2020 we will be launching our first trade web site for existing and new customers.” To find out more, visit www.



The Glasgow Coffee Festival will take a little longer to brew They say good things come to those who wait, so coffee connoisseurs will have to wait just a little longer to get their caffeine fix at Scotland’s biggest coffee party, say the organisers of the Glasgow Coffee Festival ( Understandably, in light of the COVID19 pandemic, the Glasgow Coffee Festival has been postponed. However, the event organisers report that they have successfully secured dates for the festival to return to the Briggait later this year, and can now reveal the two-day event will take place on Saturday, 17 and Sunday, 18 October 2020 (festival fans who previously snapped up early bird tickets can rest assured their tickets will be valid for these new show dates, they stress). Commenting on the decision to reschedule the Glasgow Coffee Festival, founder Lisa Lawson explained: “The health and safety of our team, our visitors, our exhibitors and all of our stakeholders is our utmost priority. This COVID-19 pandemic needs to be taken seriously. So for now, we’re asking people to stay safe, look after

each other, and keep it real. We’re working hard to bring the local coffee community together on the flip-side and for you all to join us for Scotland’s biggest coffee party, which we promise will be worth the wait!’ As well as revealing the new dates for your diary, the Glasgow Coffee Festival is also set to unveil an all-new format. For the first time ever, the event will feature two sessions per day, giving coffee lovers more budget-friendly ticket options and even greater opportunities to attend. And there will be plenty of reasons to attend – artisan

roasters, top class cafés and brilliant baristas providing an unmissable feast for the sense, to name a few. In addition to the big-name brands, the Glasgow Coffee Festival says that it is proud to provide a platform for the local independents – enabling coffee fans to discover hidden gems from across Scotland. All profits from the event will go directly to the nominated charities, say the event’s organisers, which will be announced shortly (in previous years, Glasgow Coffee Festival has raised vital funds for the likes of World Coffee Research and Glasgow City Mission). The Glasgow Coffee Festival was founded in 2014 by Lisa Lawson, who discovered a passion for speciality coffee whilst on a working holiday in Australia where she learned the ins and outs of coffee roasting. On her return to the UK, she founded Dear Green Coffee Roasters, followed by the Glasgow Coffee Festival to showcase the growing specialty coffee culture in Scotland.

Crem develops fully customisable espresso machines Catering equipment manufacturer, Welbilt, has introduced a new concept line of espresso machines to its Crem portfolio. The EX3 is a stylish and fully customisable professional group machine that can be specified to cope with carrying demands, say the company. Having been thoroughly and carefully designed from a 360-project approach, this revolutionary new range puts the specific needs of the operator at its forefront, claim the company, both from a technical and design point of view. In fact, this new concept is so focused on the operator, say Crem (, that customers can configure their individual EX3 model, both internally and externally. Anders Bäckström, field marketing manager for Crem UK & Ireland, commented: “Without a doubt, the stand out USP of the Crem EX3 is its customisation capabilities. From selecting the colour, finish and type of barista lights, right through to the various customisable technical aspects of this model such as electronics and number of boilers and


Crem’s EX3 espresso range from Welbilt has also won a prestigious iF Design Award 2020. groups. This revolutionary new range is the definition of an espresso machine that is designed for each individual outlet.” Whilst ergonomics and user experience have been key to the development of the EX3, this has certainly not been at the expense of the quality of the espresso, point out the company. Featuring Crem TechTM technology for superior in cup

quality, the EX3 delivers espresso that a barista can be proud of and comes with a cool touch wand for added safety, feel Crem. Complete with robust hydraulics and a PID controlled temperature, this highly optimised and stylised espresso machine represents a good addition to any commercial venue with a requirement for superior coffee, they suggest.

NEWS The new chocolate & caramel muffin is available at Costa Coffee stores nationwide until Wednesday, 2 September 2020, with an RRP of £2.25.

IBC Simply launch Dragon Fruit and Mango Cooler

Costa Coffee rolo-out a new speciality muffin Nestlé Professional® and Costa Coffee have teamed up for the first time in a historic brand partnership to launch a chocolate & caramel muffin made with Rolo©. Available across Costa Coffee stores, the bakery innovation sees two iconic brands come together to launch the mouthwatering new product, the latest addition to Costa Coffee’s March Menu. The chocolate muffin is filled with an indulgent caramel sauce, topped with caramel icing and Little Rolos. The muffin is wrapped in printed Rolo paper and is an eye-catching new sweet treat for Costa Coffee’s bakery cabinets. Designed to be enjoyed with the one you love, say the brands, the muffin isn’t about giving someone your last Rolo, but instead sharing with the one you love over Costa Coffee’s signature, hand-crafted coffees, they suggest.

Nestlé Professional’s head of channel – on the go, Kate Alexander, commented: “This is an exciting partnership for us. Rolo has an iconic brand reputation and heritage, with strong product loyalty from Rolo fans. We expect to see great demand for the product across Costa Coffee’s UK stores. The NPD team have done an amazing job creating a melt-inthe-mouth muffin that delivers on both look and flavour.” Eric Tavoukdjian, commercial marketing director at Costa Coffee, added: “We’re delighted to announce the partnership with Nestlé Professional® to roll out the chocolate & caramel muffin made with Rolo, across Costa Coffee stores nationwide. We’re excited to be working with brands like Rolo, that are both recognisable and desirable to our customers. The limited-edition muffin is the perfect treat to enjoy alongside our returning favourite, the Flat Black – it’s too delicious to miss.”

Piero Bambi La Marzocco, the highly regarded Italian manufacturer of espresso coffee machines, has reported the sad passing of its honorary president, Piero Bambi, who died at the age of 86 in Florence, Italy on 22 March 2020. Piero Bambi was the son of the original founder, Giuseppe, and became synonymous with the famous make of espresso machine which has established a loyal following around the world with baristas and outlets alike. After selling the majority of the

company in 1994, Piero Bambi remained as its honorary president in order to continue his association, being particularly interested in the craftmanship and design of the machines, as well as the technological innovations to be pursued and, in the process, being open to any culture that could introduce new concepts. “You can learn a technique, but you develop passion only through dedication, love, pride and respect for your work.” – Piero Bambi

IBC Simply ( is encouraging operators to capitalise on the growing iced beverage market with a new range of Simply fruit Coolers which offer consumers chilled refreshment on sun-soaked summer days, say the firm. Appealing to customers who are looking for more interesting taste experiences, first to launch is Simply Dragon Fruit and Mango - a colourful and delicious thirst quencher, loaded with tropical flavour, and with an ‘Insta worthy’, vibrant pink hue, it’s the perfect way to add a summer vibe to seasonal menus, suggest the company (just add to water and serve over ice). “Dragon fruit is an emerging flavour in the UK and we are delighted to be first to market in this Cooler format which is guaranteed to be super popular with Millennials and Gen Z who are big consumers of iced beverages and quite adventurous in their tastes,” said Ricky Flax, director, IBC Simply. “Simply Coolers work best with ice and water and can also be added to sparkling waters, lemonades and sodas as an all year-round menu option. “Because of the striking pink colour, the drink is perfect for standing out on menu boards, POS and for themed evenings and special events.” IBC Simply also suggests that drinks are garnished with fresh fruit, flowers and herbs and freeze-dried fruits in complimentary flavours such as their Simply strawberries or raspberries are used as an ingredient to add extra colour and texture. “It’s the little details like this that can help attract interest and justify an extra price point,” added Ricky Flax. “Our product development team have excelled in coming up with flavour combinations that are unusual enough to attract interest from customers looking for something a little different whilst at the same time offering broad appeal. We are therefore delighted to be adding further flavours to the Cooler range, including Strawberry, Basil and Cucumber which will be available in time for the summer sales season.”



Self-serve - where next? Peter Moore (pictured), CEO at Lolly, offers his thoughts on the technology that has really gathered pace. IMPROVEMENTS Over the past 12-18 months, we have seen real progress with the growing integration of self-serve systems into the hospitality and food service industry. The main players, like McDonalds, and other fast food outlets are now well established when it comes to selfserve. However, there are increasing numbers of smaller quick service, lunch, and fast food outlets effectively implementing self-serve technology into their environments, such as Flipside, a plant-based grab and go restaurant in Smithfield’s London. As it becomes more established, we are looking towards utilising self-serve to not only make real improvements in the customer journey, but also to support developing more efficient, profitable and manageable hospitality businesses. The industry is facing so many challenges, from staffing shortages, to shrinking high-streets and improving sustainability. Self-serve is one of those technologies which, for many businesses, offers a solution to help them meet those challenges head on, evolve, and flourish in a changing hospitality landscape. Properly implemented, it enables them to stand out, create better levels of customer service and reduce potential wastage.


INTEGRATING AND EVOLVING PAYMENTS Payments technology progress has been facilitating the uptake of self-serve. Rising numbers of people are moving to faster contactless and mobile payments, with millennials and Gen Z’s showing particular preference for these methods. The more people embrace faster, seamless payments the greater numbers will choose to self-serve. In the next year or so we will begin to see Pin on Glass (POG) technology come into the payments landscape. This is where merchants can use pre-existing smart devices, such as a mobile phone or tablet, to process in-store payments – as opposed to a standalone terminal. Later down the line we will also see biometric payments, creating an even more seamless and personalised experience for the user. It’s important to note that legislation still needs to be introduced and there are limitations currently to the introduction of biometric payments, but we would expect these issues to be overcome in the next few years to ensure these methods can be integrated in a secure and simple way. OPTIMISING THE EXPERIENCE – KEEPING IT FAST, SIMPLE AND ENGAGING Self-serve is already a personal and interactive method of purchasing, but the more people that use this type of service the more we will understand navigation and purchasing patterns. As we move further into the decade AI integrated software will help programmers become smarter and algorithms will make more attractive and user-friendly displays. Customised products and offers can be displayed whilst customers browse and menus can be displayed with custom allergen

information, creating safer and speedier dining. Keeping things simple, fast and engaging is what self-serve is all about. For businesses, knowing purchasing patterns and customer preferences not only helps them generate a more engaging experience for individuals, but it also encourages repeat business, creates smarter, more flexible menus - improving stock control and reducing wastage. Menu boards, displays and dining promotions can be tailored and visuals linked between self-serve displays and main menu boards. Products that are hard to make or not popular can be automatically digitally removed from display during peak periods to streamline menus, reduce waste and save time for staff - ultimately increasing footfall and revenues. ENSURING STABILITY Self-serve will never be right for all hospitality environments. Business owners need to examine their customers and the environment, do the calculations and work out whether it’s right for them. When choosing to implement self-serve it’s crucial to find a company that works with your business, looking at personal needs and demands. Providers should have recovery systems and a fail-safe in case of potential issues. When all the ordering is done via self-serve there is no person to remember the order if the process goes wrong or shuts off. Back-ups are essential. As self-serve integration into our hospitality landscape gathers pace, so too does the understanding of how this technology can benefit both customers and business owners, enabling them to embrace the benefits that selfserve brings.

CAFÉ Association Association update

ALLERGEN LABELLING Following publication in January of the Food Standards Agency’s proposed technical guidance for foodservice allergen labelling, the Association has raised further concerns over the risks attached to this and has also called for priority to be given to highlighting risks from cross-contamination. Once the FSA guidance is finalised, the Association plans to issue its own guidance for businesses which will be freely available to all members. The new requirements are due to come into effect on 1 October 2021.

SALT TARGETS The Association has challenged new salt targets which have recently been proposed by Public Health England, saying that they are unrealistic given that most sectors of the food industry were unable to achieve the 2017 targets. BREAKFAST BRIEFINGS To keep up to date with the latest members breakfast briefings, visit

PACKAGING GROUP FORMED The British Sandwich & Food to Go Association is forming a working group to look at sandwich and food to go packaging with the aim of providing clear guidance on what systems are best for the environment as well as to consider how the industry can work better with consumers to get used packs to the appropriate recycling facilities. Information from the group will be circulated to Café Association members.

COVID-19 Support Just to keep everyone up to date on what we know so far and actions you need to take: FINANCIAL SUPPORT Coronavirus Job Retention Scheme Under this scheme the Government has said it will fund 80% of employees salaries up to £2500 per month if they are furloughed. We still do not know the full details of how this scheme will work but changes in the wording of the guidance on the Government website suggest that businesses will need to pay their employees the 80% and then reclaim it. Further information is expected on this sometime this week. VAT holiday If you have a direct debit set up to pay VAT you need to cancel this if you want to take advantage of the Government’s deferral scheme. Under this you can put off paying VAT until the end of the 2020/2021 tax year. Small Business Relief Small businesses that pay little or no business rates because of small business rate relief (SBBR), rural rate relief (RRR) and tapered relief can claim a one-off grant of £10,000 to help meet their ongoing business costs. This should be paid to you automatically via your local authority.

Time to Pay If you have outstanding tax liabilities you may be eligible to receive support through HMRC’s Time To Pay service. To take advantage of this you need to contact HMRC’s dedicated helpline: 0800 0159 559. Decisions on will be decided on a case by case basis and tailored to individual circumstances and liabilities. Commercial Tenant Protection The government has put a ban on evictions if commercial tenants are unable to pay their rent because Coronavirus – see: extra-protection-for-businesses-with-ban-onevictions-for-commercial-tenants-who-missrent-payments Food hygiene and NHS There is currently no evidence that food is a source or route of transmission of COVID-19 but it is important that food businesses maintain high standards of both food and worker hygiene. Hand washing is particularly important. Businesses need to bear in mind that with this virus particularly affecting the elderly and those with underlying health problems, more people than normal will be at risk from food borne bacteria and, particularly, listeria.

Because of this higher risk, the BSA has been liaising with the NHS and STS (their auditors) over ways to minimise the risks to the increased numbers of vulnerable patients in hospitals. Listeria survey Campden BRI launched an industry survey to gain an insight into how much control the food industry has over listeria. It forms part of a new research project that will deliver new guidelines and controls to help the industry manage this pathogen. You can find the survey at https:// Can you take advantage of deliveries? The government has said that takeaway and delivery businesses should stay open and operational. It is also in the process of changing planning law to enable restaurants, cafés and pubs to offer delivery and hot food takeaway. This will be clearly communicated by the government when in effect. This may offer an opportunity for some operators to keep their businesses going in the coming weeks but bear in mind two rules – customers must not consume food or drinks on site whilst waiting for takeaway food and businesses cannot deliver alcohol unless they have a licence to do so.




and even

better for 2020 20 CAFÉ LIFE | APRIL 2020

The European Coffee, Tea & Soft Drinks Expo is the only hospitality industry show 100% devoted to the profitable service and sales of coffee, tea and soft beverages, and is scheduled to return to London’s Olympia on 19 and 20 May 2010. With even more great visitor attractions and exhibitors planned for this year, and well over 5,000 visitors with buying responsibility from across the F&B industry expected to visit the show this year, this is an event not to be missed, say the event’s organisers.

PREVIEW WIDE APPEAL “This event really is unique as it is the only trade show that is 100% devoted to the professional sales of soft beverages – coffee, tea and soft drinks – right across the entire foodservice spectrum,” says John Bednall, CEO, European Coffee, Tea & Soft Drinks Expo. “Visitors come from cafés, coffee shops and hotels to restaurants, contract caterers, leisure outlets, travel sector, pubs, bars and offices. This market is huge and growing and these ‘wet’ sales usually have the best profit margins. No wonder the show is the fastest growing hospitality show in Europe!” In addition to a broad range of exhibitors, European Coffee, Tea & Soft Drinks Expo 2020 will benefit from an extensive features programme.

PRESENTATION PROGRAMME The Barista Masterclasses will be making a welcome return following their successful launch at the 2019 event. They received fantastic feedback from both the audience and presenters, and this year’s programme is set to be just as exciting, say the show’s organisers. The baristas will be using the newly launched La Reale traditional coffee machine - one of the newly launched machines from the historic Gaggia Milano brand - to demonstrate their skills and knowledge. Gaggia Milano is one of the brands of the Evoca Group – home to out of home coffee machines. “All baristas, even experienced ones, can always learn something new and need ongoing training and motivation to up theirs skills and knowledge and the Barista Masterclass sessions offer a refresh on the fundamentals but also help keep visitors up to date with the latest trends,” adds John Bednall. The impressive line up of baristas taking part includes Miguel Camara (coffee brand manager, Bartlett Mitchell), David CutlerColclough (brand ambassador and head of

I am really looking forward to this year’s show,” says Joao Almeida, head of coffee, EL&N Café and European Coffee, and Tea & Soft Drinks Expo steering panel member. “Against a backdrop of the continued decline in alcohol consumption, I feel from the consumer what is a real appetite for fantastic soft drinks – tea, coffee options, these combined elements will strengthen the unique proposition of the show.

training for Lavazza, UK Authorised Trainer for the Speciality Coffee Association), Vag Koulougousidis (senior barista at Watchhouse Tower Bridge, 3rd place UK Barista Championship), Will Pitts (2020 UK Latte Art & Coffee in Good Spirits champion), Lois Ryan (UK Barista Champion 2019 at Starbucks), Stefania Teodora, (head barista, Gail’s Bakery, Winner of the Union Hand Roasted Coffee 2019 Barista Championships), Sam Trevethyen (head of beverage training & development, Grind & Co) and Claire Wallace (production roaster/lead trainer, Volcano Coffee Works & Assembly Coffee, runner-up UK Barista Championship). Gaggia Milano is the coffee machine sponsor of the Barista Masterclasses and

Lavazza is the coffee sponsor, with syrups provided by the Italian Beverage Company. In a new development for the event, the Premium Soft & Non-Alcoholic Drinks Zone will provide a platform for the booming soft drinks industry (worth £4.5bn and growing strongly, report the event’s organisers). Club Soda, the mindful drinking movement will be curating the Soft Drinks Talks & Tasting Theatre to promote the strong case for improving customer appeal, sales and profits by stocking, displaying and serving a better range of soft beverages in addition to coffee and tea. The Soft Drinks Talks & Tasting Theatre will feature a series of panels, talks, tastings and demonstrations that will help any hospitality business - from bars, cafés, restaurants, pubs, hotels, workplaces and leisure outlets - serve a great range of soft beverages to boost revenue. There will be in-depth guides to the drinks in this space, so everyone gets to know about the new wave of botanicals, wines, brews and craft sodas that are currently in high demand. The Premium Soft & Non-alcoholic Drinks Zone will feature an outstanding range of drinks including RTD, smoothies, water, NOLO, adult premium, alcohol replacement, kombucha, iced tea, milkshakes, mixers, soda, fizzy drinks, shrubs, cordials, juice, hot chocolate, flavoured water, ginger beer, cold brew, crushes etc., providing a one-stop solution for buyers looking to find innovative new suppliers for their entire soft beverage portfolio.



EXHIBITORS AG Barr Aqua Libra Birchall Tea Bridge Coffee Roasters Cafetto Clipper Teas Club Soda Coca-Cola Cocoba Chocolate Coffee Bay Coffee Planet Coffetek Conti Espresso Cropster Crude Double Dutch Drinks Drynks Unlimited Dualit E. K. Int’l Co. Ltd. (Clever & Handybrew) Ecoffee Cup Eversys Evoca Exclusivitea Ferrero Food Services Forever Hemp & Tea Franke Franklin & Sons Ltd Frazer’s Coffee Roasters

Gateway & Partners Gemellii Drinks Genie Living Drinks Glebe Farm ISPE Aris Ltd Italian Beverage Company Jeffrey’s Tonic Jointhepipe Kasmiri Tea Kenya Co-Operative Coffee Exporters Krogab UK Ltd La Cimbali Lavazza LF Spare Parts Ltd Lost Sheep Coffee Maisha Coffee Mangajo Melitta Mocksirs Nescafe Novus Tea O.T.C Beverages Limited. Osborne Refrigerators OTO CBD Oxalis Ozerlat UK Ltd Pentair LLC

Problend Pro Ltd Qu Espresso Quenched Drinks Rancilio Saicho Drinks Schaerer Seven Districts Coffee Single Estate Teas, India Snax Emporium Spiral Tea Ltd Swiss Water Decaffeinated Coffee Inc. Swisspack Europe Tea Rex Teapigs Teasup The Gentlemen Baristas The Studio Coffee Roasters Toper Coffee Roasters TRKG Healthy Living Willie’s Cacoa WMF Wogan Coffee Ltd Yogi Tea Zedo Smart Trading Plc Zo Tea Zumex

Topics will include serving tea well (your essential tea kit), how to curate and display a great tea menu, training (teasmiths vs Barista), choosing your tea supplier, tea cocktails and functional tea. “We drink much more tea in the UK than coffee, but most of that is in home, so there is a huge opportunity to entice those people to drink OOH and this is ideal place to find out how to serve great tea in an OOH environment,” says Lucy Chappell. LATTE ART In another exciting new development, the SCA UK 2020 UK Latte Art Championship will be held at the show. This is an exhilarating competition that showcases pouring perfection. Each competitor demonstrates their latte art skills in pouring matching pairs of drinks, with the most complex and visually appealing designs possible. The winner of the championship will be announced at the show, and then go on to compete in the 2020 World Championship in Warsaw. “I’m excited to take the UK Latte Art Championships to European Coffee, Tea & Soft Drinks Expo for the 2020 season, this is obviously a very visual competition which is engaging for the whole coffee community,” says Rob Ward, national co-ordinator, SCA UK. “With the continued growth of European Coffee, Tea & Soft Drinks Expo it is exciting to promote the very best

And if that’s not enough, there will be a VIP Programme for specially invited guests, sponsored by La Cimbali. TEA Tea will be given the focus it fully deserves in the Tea Quarter, supported by the European Tea Society, and the Tea Theatre Workshop. The European Tea Society will be hosting a series of activities in its own dedicated area in the Tea Quarter. The Brew Bar will be the focal point with a comprehensive programme including aroma competitions, tea flights, mixology, food pairings and tea tastings that will provide visitors with an expert insight into great tea, and there will be a lounge area to relax in over a nice cup of tea! The area will also host the Tea Barista Challenge. The European Tea Society is also contributing to the Tea Theatre Workshop programme. “As a new and growing membership association representing members throughout the speciality tea community, European Tea Society is pleased to be participating in this year’s European Coffee, Tea and Soft Drinks Expo,” says David Veal, executive director, the European Tea Society. “We look forward to engaging with many visitors, and welcome the opportunity to sign


up new members and educate and enthuse tea lovers who visit our tea brew bar and competition areas.” The revitalised Tea Workshop Theatre will further support the focus on tea at the event. The Tea Theatre Workshop is being run in association with Lucy Chappell from the London School of Tea. Lucy Chappell holds a post-graduate diploma in tea management and is passionate and massively knowledgeable about tea. The programme in the theatre will incorporate panel discussions, seminars, workshops and panel discussions and focus on how organisations can maximise on the profitability of tea.

WHERE AND WHEN European Coffee, Tea & Soft Drinks Expo is free to attend and will take place at London’s Olympia from 19-20 May 2020 (

LIVE COFFEE ROASTING Another visitor attraction making a welcome return will be live coffee roasting in the Roastery Masterclass LIVE! Launched at the 2019 event as a world first, it was a huge draw to the show, featuring live coffee roasting accompanied by expert commentary. Driven by the sector’s top roasters, it is a unique platform to display and discuss the unique intricacies in the art and science of roasting, feel the show’s organisers. The line-up is set to include Howey Gill (head roaster, Grind & Co), Roland Glew (Hasbean), Diana Johnston (UK Roasting Champion, DRWakefield), Casey Lalonde (Girls Who Grind), Julian Loayza (Terrone&Co. Max Fronteras and 39 Steps), Andrea Otte (Caravan), Mariya Popova (Olfactory) and James Wogan (Wogan Coffee Roasters). The roasters will be using a Diedrich machine (the machine sponsor) with software from Cropster.


Roasting up to 250g of green beans from your favourite plantation, you can programme a vast range of different combinations of Roast Time and Temperature to create an e-library of four different unique roast profiles - to suit your individual customer’s preference. The easily operated borosilicate glass roasting chamber allows you and your customer to share the visual fascinating transformation of the beans from their natural green state to the shining, rich brown kernels, full of amazing flavours just waiting to be released by grinding and brewing into cups of coffee perfection, just a few moments later.


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W / E / T / +44 (0)121 328 5757


Milking it The demand for dairy-free options when it comes to milk alternatives is offering outlets plenty of plant-based opportunities to offer their customers a selection of choices. MAINSTREAM “In the coffee industry, we’re used to change. From black filter coffee to fresh coffee in a bag, there are few similarities to how coffee is served today compared to ten or even five years ago,” says Chris Tough, marketing manager at Lincoln and York ( “2020 will be no different as plant-based milks enter the mainstream. The challenge for anyone serving coffee, is to understand how best to work with and serve these milks.” Lincoln & York is a private label coffee sourcing, roasting and packing specialist whose white-labelled coffee is sold to 300 customers across UK & Europe. On a mission to help Britain drink better coffee - and not just at the premium end of the


market, say the firm - since 1994, they have been working behind the scenes to deliver bespoke products to customers in the UK and EU, winning the Sunday Times International Track 200 in 2018. Just under a quarter of people drink nondairy milks, including 33% of 16 to 24-year olds, observe Lincoln and York from BBC 2019 data, and for these consumers health was the leading factor (37%), followed by concerns for the impact of dairy farming on the environment (36%), they point out. “There are many health benefits to choosing a non-dairy milk, as well as environmental. Dairy farming output, per 200ml, contributes roughly the same volumes of emissions (kg), land (square metres) and water use (litres) as rice, soy,

almond and oat milk farming combined. And, as we know, for the 16 to 24-year olds who drink their coffee with a plant-based milk, this matters,” adds Chris Tough. “However, much like how the origin of your coffee bean can determine the roasting, brewing and flavour of your coffee, the same can be said for milk. “Milk impacts upon many aspects of a coffee’s final foam and flavour. Traditionally, coffees used steamed milk, producing a foam by ‘stretching’ the milk. Each element of the milk contributes to its ability to froth, foam and add flavour. For this reason, it is whole milk that has dominated demand traditionally as its greater proportion of proteins and fats enable it to perform ‘better’, because of the caseins and serum.”

MILK WHICH MILK IS WORTH THE MONEY? Soy milk “Soy milk already boasts a rich history and is one of the go-to dairy-free milk options, with almost one in 10 consumers choosing to have soy milk in their coffee, according to Allegra data,” says Chris Tough. “Its key selling points include its accessibility, affordability and the high protein content which makes it easy to replicate the smooth foamy textures of a dairy milk. “Soy is one of the most sustainable options for milk production. With the lowest water use requirement of any of the alternatives, and middle of the pack for emissions and land requirements, it’s a truly viable option to reduce the environmental impact of coffee consumption.” Almond milk “A nut milk that comes in both sweetened and unsweetened varieties, almond milk’s popularity has steadily been on the rise in recent years, with 6.7% of Britons now requesting it in their coffee, according to Allegra data,” observes Chris Tough. “As consumers become increasingly health and environmentally conscious, we expect almond milk will continue its current trajectory given its flavour, but importantly for consumers, per-glass (200ml), almond farming produces the least emissions of its alternatives and requires the second-least land for farming. “However, not everyone has gone ‘nuts’ for almond milk. Whilst its required water usage per 200ml is somewhat lower than dairy, it is noticeably more than other non-dairy alternatives. It also lacks the same levels of protein as dairy milk and could leave your coffee with a layer of wateriness beneath the foam generated.” Coconut milk “According to Allegra data, coconut milk is rising to prominence with 6.6% of coffee drinkers now requesting it. From 2018 to 2019, sales of coconut milk rose by 16% in contrast to the year before, heavily influenced by British consumers switch to veganism,” says Chris Tough. “Coconut milk is creamy, naturally dense and packed with healthy fats, making it a firm favourite as its foam is also more bubbly than dairy milk, giving it a livelier appeal but a quicker disintegration rate. “The natural sweetness of a coconut’s flavour is prominent. Some may argue that it distracts from the flavours of the coffee but that would depend on the coffee, of course.”

Oat milk “Oat milk carries that wheat-like flavour with it. Its malty notes are favoured by many coffee drinkers already and it is probably cow milk’s biggest rival. Oat milk’s naturally thick, buttery, creamy texture pedestals it alongside dairy milk for texture and flavour,” says Chris Tough. “It also boasts many beneficial components, as it’s void of saturated fat but loaded with protein, fibre and natural sweetness. Oats also contain beta-glucans which help with aiding heart health and lowering cholesterol. “When considering the future sustainability of oat farming, it is another highly promising sign and one that will have considerable influence over the growth in popularity of this product. “No other country in the world has had higher search interest in oat milk than the UK in the past 12 months, and given its recent market entry, the consumption of oat milk is currently lagging behind soy and almond with a ‘request’ rate of 4.4%, according to Allegra data, for now, at least.” Cashew milk “Cashew nuts can be expensive and come at a price,” explains Chris Tough. “Whilst this may not be an issue for some, the likelihood of cashew milk being adopted on a national scale by high street coffee shops is unlikely, as we expect consumers are unlikely to want to pay more, and businesses will be reluctant to absolve the costs themselves. “Cashew milk carries less of the nuttiness but does give you a sample of its natural sweet flavour along the way, as well as that creaminess we love! However, despite its characteristics, Cashew milk is requested just 0.1% more than rice milk, which as noted above, is really up against it when fighting for market share. “Cashew milk does give a decent ‘stretch’ in contrast to other non-dairy alternatives but, in doing so, it produces larger bubbles, making the foam less dense and producing a more bubble bath-like texture.” Rice milk “A dairy-free milk that is absent of both nut and soy, makes rice milk a particularly popular option for coffee drinkers with nut allergies and those who are lactose intolerant,” says Chris Tough. “In comparison to other plant-based milks, it is light, refreshing, and holds a subtle flavour bringing a neutral taste, allowing the flavour of the coffee to triumph. However, it is watery and lacking in protein meaning it does not generate the foam-like texture some consumers are looking for.

“As it stands, rice milk has a rather meagre ‘request’ rate at just 0.6%, according to Allegra data. Given its perhaps less well-suited flavour to be paired with coffee and its environmental failings in contrast with Almond, Soy and Oat milk.” DOES IT MATTER? “Scientifically, I think we can agree that the milk does matter. Understanding the properties of milk will definitely help improve its performance in a coffee,” says Chris Tough. “Beyond the science, the rise of plant-based alternatives will present new challenges for food service businesses. Firstly, the cost of buying non-dairy milks is more expensive and the time taken to make a coffee may increase. Furthermore, given the varied characteristics of these milks, educating baristas on how to make the perfect cup will take some time. However, it isn’t just a case of additional cost and effort.”

OAT APPEAL “According to a recent report (Mintel’s Added Value in Dairy Drinks, Milk and Cream UK 2019 Report), almost a quarter of Brits are now consuming plant-based alternatives to milk as the popularity of flexitarian diets continues to rise,” reports Rebecca Rayner, director of Glebe Farm Foods (, who make PureOaty. “Add to this the fact that dairy is the most commonly avoided food and ingredient in the UK (Mintel data), and it is clear that operators must adapt their dairy-free offerings accordingly to cater to the ever-increasing consumer demand for plant-based alternatives.” PureOaty is currently the only oat drink on the market that is produced using exclusively British gluten free oats, claim the company, and which have been produced at their own dedicated gluten free oat mill.


MILK Made using only four natural ingredients - British gluten free oats, water, sunflower oil and salt - PureOaty contains no added sugar and never comes from concentrate, stress the firm. Unlike many oat drinks which are made from a concentrated oat syrup base, they claim, PureOaty only uses pure, wholegrain British oats. Representing a good choice for coeliacs, PureOaty is also an excellent option for consumers with a number of dietary requirements, including lactose intolerance, nut allergies and vegan diets, they add. “In particular, PureOaty proves an exceptional dairy-free option for barista style coffee,” says Rebecca Rayner. “Mild in taste and low in sugar, PureOaty ensures that the rich aroma of the coffee is not altered, nor overpowered. Instead, when steamed, PureOaty creates a luxurious, creamy foam that doesn’t split or curdle and is the perfect accompaniment to a number of coffee blends. Whether it be traditional lattes, cappuccinos or flat whites, or even speciality matcha and chai lattes, PureOaty is a fantastic dairyfree option for those who are exploring integrating plant-based products into their daily lifestyle.”

The Deli at Shelford Returning home from worldwide travels, Drew Wilkinson opened the Deli at Shelford in 1999. Taking inspiration from the businesses that he’d seen overseas, he aimed to replicate the concepts in his home town of Shelford, based on the model of simply delicious, high quality, locally produced ingredients. In 2011, he expanded the business, opening a café that followed the same sourcing principles and offered excellent coffee and straightforward food with a focus on handmade pizza. “We work to a framework of quality, sustainability and community and this framework informs all of our decisions around product sourcing, menu development and everything we do in the deli and the café. It’s good for us,


Minor Figures (www.minorfigures. com) is a cold brew coffee start-up, intent on innovation, and who say that they are aiming to revolutionise the way we drink coffee. March 2020 saw the East London based entrepreneurs launch their creamy vegan oat m*lk with a new organic ingredient list to Ocado, cafés and shops nationwide (RRP £2.00 per 1L carton). Founded in the summer of 2014, the Minor Figures team have been working in

good for our customers and good for the environment. We offer ‘stripped back’ food and drinks and keep it simple and delicious,” says Drew Wilkinson. Coffee is a huge part of the café with up to 250 cups being served every day, and Drew Wilkinson and his team ensure that the coffee beans deliver a great tasting espresso with the choice of milk being of equal importance. With many people now requesting a plant-based option for their coffee, it is essential that a café can offer a range of milk options that all perform under the wand to give a great tasting drink, they feel. “Performance and taste are critical to our coffee. We create lattes and flat whites that are creamy and offer a great depth of flavour, using pure ingredients. However, when we recently wanted to introduce an oat milk, we struggled to find one that gave us all the same attributes,” explains Drew Wilkinson. “We tried many oat milks, but they all had extra ingredients such as stabilisers to help increase the foam. We were then introduced to PureOaty from Glebe Farm which does it all with only four ingredients. The product stretches to a really good micro-foam and adds texture as well a nice creamy mouthfeel and allows us to create latte art to finish off the coffee.”

speciality tea and coffee for over a decade in various guises. Stuart Forsyth headed up KeepCup’s European operation and met William Rixon in 2018 when he was charged with bringing the business to the UK. A seasoned barista, William Rixon spent several years as a touring jazz trumpeter with third founder, Jonathan Chiu, being a former managing director of Make Mine a Builders, where he took pride in shaking up the traditional tea category.

PureOaty is made by Glebe Farm Foods, an arable farm near Huntingdon, Cambridgeshire, where it is produced in a bespoke facility completed in 2019, the first of its kind in the UK. Rebecca Rayner runs the farm with her brother Philip, an engineer, and the farm is only a few miles away from the Deli at Shelford, so ticks all the boxes in terms of local suppliers too. Additionally, PureOaty is certified to be gluten free, as are all the products in the Glebe Farm Foods range. The team at the Deli say that they also use PureOaty in recipes such as traybakes, cakes and biscuits; replacing dairy milk with PureOaty which adds a subtle sweetness as it cooks and caramelises perfectly, they report. “To be able to work with a locally sourced, gluten free, quite unique and natural product that’s also sustainable is ideal and fits perfectly with our business ethos,” says Drew Wilkinson.

Deliciously Dairy Free Our Oat Barista Blend is creamy, rich and perfectly complements the natural, robust flavour of coffee. It steams without splitting, creating a delicate foam for impressive latte art.


*Than other Oat Barista brands

MILK Stuart Forsyth says that he developed a cold brew habit in California and decided to bring it back to the UK, where, by 2014 a couple of pioneering coffee shops had started making their own, but he felt that there was a gap in the market for readyto-drink cold brew with quality at its core. Minor Figures’ journey so far has led them to make barista-favourite oat milk, source the very best in coffee from around the world, as well as shake things up with CBD designed for coffee lovers. Already popular at many coffee shops around the UK, and now even globally, their organic oat m*lk was devised to make the most of Minor Figures’ coffee. Aware that cafés around the world are increasingly looking for both plant based and organic alternatives, the sustainability-minded business says that it has spent years developing its recipe to offer the same high performing oat milk in organic form and it’s the first alternative milk to successfully achieve the same stability for froths and foams that baristas look for, they claim. Containing only 100% certified organic ingredients, the Soil Association accredited, Minor Figures Organic Oat M*lk has been created to enhance the true and unique flavours in high quality roasted espresso. It produces a silky micro-foam when steamed, making it ideal for baristas needing a plant-based milk alternative and can be added to any roast profile or origin to compliment the characteristics of espresso while adding natural sweetness, density and balance, say the company. “Our eco-friendly Organic Oat M*lk, has been designed specifically to be the perfect complement to your coffee. Given our background in specialty coffee wanted to design and develop a product that would allow baristas to easily enhance their customers coffee drinking experience,” says co-founder of Minor Figures, Stuart Forsyth. From their background in speciality coffee, Minor Figures have developed an organic oat m*lk for professionals, and which coffee fans can take home or request in their preferred café. Made with quality ingredients, this oat m*lk also works well in a cup of tea, smoothie or morning cereal. It also doesn’t split in acidic espresso, staying creamy. Minor Figures’ oat m*lk is suitable for vegans and those with nut allergies and there’s no added sugar as the oats lend their own sweetness, in turn all suggesting that dairy really isn’t a requirement for a good coffee anymore, feel Minor Figures (, whose oat milk is used by Bulldog edition at the Ace Hotel, Workshop, Ozone, Grind, Curators


Coffee, Nude Espresso and Press Coffee & Co to name but a few. Alpro ( for-professionals) has given its For Professionals range an upgrade to include a gluten-free oat variant, thereby offering coffee shops a new opportunity to tap into the surging demand for plant-based options out of home, feel the company. With a premium taste profile and texture, claim Alpro, the new and improved recipe also has the added benefit of being gluten-free – while delivering the same excellent workability as the existing Alpro For Professionals portfolio, they add. “As the original plantbased brand to launch drinks that have been specially crafted for baristas, it seems only right that we are the ones to offer baristas and coffee shop owners alike the best-tasting oat drink to serve to their customers,” says David Jiscoot, Marketing Director at Alpro UK & Ireland. “Traditionally, we’ve found that the texture and flavour of other oat drinks often overpower the coffee, so we really wanted to create a product which let the coffee be the hero. The upgrade means that Alpro Oat For Professionals now has a creamier texture, is even easier to work with, and has a more subtle flavour which really lets the fruitiness of the coffee shine through. “By making the new addition glutenfree, we’re also now able to offer an oat drink that everyone can enjoy, regardless of their dietary requirements.”

Alpro Oat For Professionals joins the brand’s For Professionals line-up of Soya, Coconut and Almond, and is launched as Alpro also unveils a new packaging design across its For Professionals range. Working with Latte Art Champion, Will Pitts, the packs use marble-art illustrations to recreate latte art in ingredientspecific colours which help baristas with allergen management, making the packs both functional and a worthy addition to any coffee counter. GOODNESS ON THE GO For operators wanting to offer their customers a plant based drink that not only feels healthy but tastes delicious, claim the brand, then the Planted range comes in four appealing, and is a vegan alternative to milk shakes, point out the company (choose from Oat Drink with Banana, Coconut Drink with Cocoa, Almond Drink with Coffee and Oat Drink with Date & Vanilla). Planted drinks are approved by the Vegetarian Society as suitable for Vegans and 1p from every carton is donated to the Woodland Trust (the UK’s largest woodland conservation charity). The range is also fortified with calcium (for maintenance of normal teeth & bones), vitamin D (for absorption of calcium & phosphorous) and vitamin B₁₂ (for normal function of the immune system). Planted is now available nationally from Bidfood as well as through a number of health food wholesalers, and the RRP is £1.50 for a 330ml carton.




Check out our Alpro For Professionals range – developed especially for baristas and now looking even better than ever! Not only have we given ourselves a make-over, we’ve also been creating our new, gluten-free Oat drink. Creamier and tastier than ever, it’s a must for any menu.




Coffee and plant-based milk pairing Historically, traditional dairy milk was served with an espresso to add a touch of luxury whilst reducing the intensity of the coffee to make it more palatable for those who were not used to drinking it. The milk provided an almost neutral foundation to showcase the nuances of the espresso. These days, however, it’s plant-based drinks that are becoming a speciality drinks menu essential. A MAINSTAY “Today’s coffees are generally more complex with an increased level of acidity and baristas use dairy milks with varying fat levels to experiment with viscosity and mouth feel of the finished drink,” explains Rob Ward (pictured), coffee specialist at La Cimbali. Since plant-based drinks arrived on the scene they have gone from strength to strength to become an essential requirement on any speciality drinks menu. So much so that most of the high street coffee shops now offer all four main plant-based options – coconut, oat, almond and soya. Sales of plant-based drinks are up 16% year on year, (unlike dairy milk where growth has remained flat) whilst oat, which most closely resembles dairy milk in terms of taste and how it performs when steamed, has enjoyed triple digit growth. The popularity of plant-based coffees is no surprise, because more and more people are being drawn to the health and sustainability credentials of plant-based drinks and waking up to the fact that they taste great too. COMPLEMENTARY “With their distinctive flavour characteristics, using plant-based milks offers a more comprehensive menu to customers whilst opening up new possibilities in terms of milk and coffee pairing,” says Rob Ward. “As a general rule, the well-developed coffees from central America and Asia Pacific work really well in standing up to the distinct flavours in plant-based alternatives,


particularly those that are sweetened with something acidic like apple juice.” Some plant milk /coffee suggestions to experiment with include, for example, using a high quality, full bodied Sumatran coffee, with notes of dark chocolate, ginger and spices, to create a delicious, decadent combination with coconut milk. With hazelnut, a lighter bodied coffee from Peru with sweet caramel and gentle acidity will add complexity to the cup. Almond milk paired with a premium Brazilian coffee, with nut and chocolate notes, creates an indulgent beverage. And, the floral and summery notes of coffees from Guatemala can work extremely well with one of the best-selling plant-based alternatives, oat milk. Manufacturers such as Alpro are offering plant-based alternatives which are formulated specifically for use by baristas, as David Jiscoot, Alpro marketing director UK & Ireland explains: “The Alpro For Professionals range contains an optimal balance of fats and proteins which means the drinks deliver excellent workability and mouthfeel across any hot or cold drink, making them easy to use for baristas. Each drink has also been carefully crafted to ensure a flavour which complements a broad range of coffee types, from our marzipaninspired Almond drink to our subtle Oat drink.” Alpro Coconut For Professionals, for example, works well with dark, chocolatey roasts, cold applications such as cold brew, or paired with hot chocolate. For more indulgent coffee creations, try Alpro Almond For Professionals which is a heavier bodied plant-based alternative, the brand suggest. With its neutral taste, Alpro Soya For Professionals is a good choice for more classic, everyday applications across the speciality drinks menu, they advise, and Alpro Oat For Professionals with its light, delicate flavour can help put the coffee first and bring the best out of lighter roasts, they suggest.

COLD MILK FOAM Another trend that is being seen on the high street is the impressive growth of iced beverages, which generally cater for a sweeter palate and have a projected sales value this year of £449m, report La Cimbali. Cold brew is becoming mainstream and nitro cold brew is growing in popularity. “Blended iced coffees, in particular, are becoming an all year round offer and there is great scope for customisation as baristas experiment with recipes and make seasonal additions to the menu to further drive sales,” says Rob Ward. The use of cold milk foam, also known as cold whipped milk or snow milk, to add an extra flavour, texture or colour to iced coffee drinks is also emerging. Social media may have a part to play here as millennials are keen to snap and share experiences on Instagram and layered beverages make for more interesting content than everyday coffee drinks. Cold milk foam is a thick and creamy ‘topping’ which is perfect for layering over lattes, iced cold brew and nitro coffee. The foam doesn’t blend into the coffee but rather sits on top and is best made using lower fat dairy milks or barista standard plant-based milks as the higher protein content helps create a more stable and robust result. Flavoured syrups can also be added to the milk prior to prepping to add an extra twist and we are seeing drinks such as nitro coffee with caramel cold foam creeping on to the high street, caramel being one of the top three iced beverage flavours alongside salted caramel and vanilla. “Using a syrup increases perceived value and premiumises the offer, hence the popularity, particularly amongst 18-35 year olds who are the biggest consumers of iced beverages. And, adding ice to a beverage obviously dilutes the flavour so a syrup becomes an essential, whether blended with the coffee or used to flavour the milk foam,” says Tihomir Gergov, country manager - UK + Ireland, Monin.

MILK “Traditionally syrups have been most widely used to add a twist to coffees but now operators are looking for new ways to entice customers in and we are seeing popular flavours like gingerbread and salted caramel routinely added to hot chocolate menus. “The speciality coffee shops are using syrups to help differentiate their offer with more creative signature drinks. This is particularly true for those operating an on-trade business model, when coffee and

syrups are used as an ingredient in cocktails and mocktails to appeal to a different customer profile and drive sales through the day and evening.” La Cimbali’s S30 superautomatic coffee machine can be used to create foamed cold milk with ease, claim the company. “These advanced machines use an exclusive Cimbali technology to prep the milk without heating it to create a creamy, dense foam with excellent stability,” explains Rob

Ward. “The consistency of the prepped milk is excellent and there is great scope therefore in how the foam might be used, whether that be in coffee-based drinks and cocktails or sweet and savoury food items such as desserts or amuse bouche.” La Cimbali has produced a free MilkiMix recipe book filled with creative dessert and cocktail recipe ideas using layered cold foam milk (available to download at https://www.



Deliciously dairy free, the Planted range offers oat, coconut and almond based drinks, that are suitable for those following a vegan diet as well as people just looking for great tasting refreshment.

Suitable for Vegans Dairy-Free With added Calcium With added Vitamin D2 & B12

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Oat Drink with Banana * * Coconut Drink with Cocoa Almond Drink with Coffee * * Oat Drink with Date & Vanilla

For more information on Planted please email The Woodland Trust is a charity registered in England and Wales (No. 294344) and in Scotland (No. SC038885). A non-profit making company limited by guarantee. Registered in England No. 1982873.

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Planted by name. Delicious by nature.

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02/03/2020 15:41


Success stories The café and coffee shop sector is blessed with a good choice of coffee, enabling operators to promote the taste, as well as the stories, behind them to their customers.

A JOURNEY “Coffee is a very personal experience and the variety in preference is seemingly endless. With over 75% of households in the UK drinking coffee, it comes as no surprise there is such significant demand for different styles and flavours of coffee,” says Karen YatesHills, commercial director at Lincoln & York. “25 years ago, instant coffee was the norm and filter coffee was a luxury. Fast forward to 2019, there are over 24,000 coffee shops in the UK and even your local pub will have these on offer. Coffee went from being a basic hot beverage into a full-blown social experience, and pioneers like Starbucks started a new wave of coffee culture. “To begin with, roasting coffee was elementary. Only small amounts of coffee beans could be roasted at any one time due to the lack of equipment and the methods used meant that roasts were inconsistent. However, back then, coffee would have been more popular for its caffeine content than flavour. “Today, roasting coffee requires superior knowledge, scientific expertise and a passion for great tasting coffee. The demand for quality coffee continues to rise, as does the experimentation for newer, greater tasting coffee, and a lot of this is achieved through the roasting of coffee.”


At Lincoln and York, they acknowledge, they owe a lot of what they do to the trials and tribulations that have been already been carried out in the coffee roasting industry. “Without its rich history, the efforts of many people and companies, we wouldn’t be able to offer a wide range or variety of the quality coffee we offer today,” Karen YatesHills continues. “Our current coffee roasting facility in Lincolnshire now boasts accolades such as one of the only UK coffee roasters to have its own contingency facility. Add to that our six Brambati drum roasters capable of roasting from 30kg up to 600kg, you soon realise how far coffee roasting has come.” COFFEE SOURCING “Coffee plants are susceptible to their origin (they only grow in certain parts of our planet). These coffee growing countries are all close to the equator and make up what is known as the coffee bean belt,” explains Karen YatesHills. “The quality of a coffee bean can shine through at any stage of the coffee process. The origin, method of harvesting, drying, processing and roasting of coffee can each contribute to the overall quality. Some of the criteria Lincoln & York applies when selecting its coffee feature the following.”

Size and shape Symmetry, no matter what it is in, is aesthetically pleasing. The same applies to green coffee beans, but for good reason. The closer the green coffee beans are in being identical to one another in shape and size, the more evenly they will roast and produce a well-rounded, even flavour. If a yield contains too many varying sizes and shapes, they will roast differently, creating inconsistencies in the flavour. Bean colour If you notice any fading or paleness, it could indicate insufficient drying or that the beans have been stored in humid conditions. Additionally, other colourations could suggest damage from water pollution, contact with debris or oxidation. Either way, these factors can be detrimental in creating a bland coffee. Roast colour The colour of the coffee roast influences the overall flavour profile. This is often down to preference and customer requests. A lighter roast tends to draw out a more smooth, acidic taste, whereas longer roasts bring out a rich bitterness. Literally, seconds can make all the difference, as well as a sound understanding of the cooling of the coffee beans.


Cafe Life Advert FINALHIGHRES.pdf



The Gulbenkian, University of Kent 26th & 27th June 2020

TASTE OR STORY? “My experience gained over three decades of being in the coffee industry leads me to believe that both subjects are just as important to the customer. They are essentially linked – if the storytelling is authentic, then generally the product quality will follow. So, we are seeing a general increase in quality led by customer demand,” says Alice Rendle, director at Edgcumbes. “The topic of provenance and storytelling feeds into the current interest that the general public has in finding out as much as they can on a given topic! We find that visitors to the Edge Café, which is sited next to our roastery, are constantly asking us to show them the roasting process, how the beans are selected

and how we roast them. This taps into the ‘experience’ economy as well as the sustainability issue which is such a focus for so many people now. “The experience of seeing the coffee they drink being roasted, then talking to the roaster about the farms on which the beans are grown develops trust in the provenance of the supply chain. It is a known fact that customers will seek out high quality coffee, even if it means going out of their way to find it. We are constantly surprised by how popular the Edge Café is, despite it being on a country lane far from the town centre. This indicates to me that customers want to be confident that they are getting the best, so they will seek out the niche operators where they have a choice.” C








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COFFEE “For many customers, the story of how a store’s chosen brand of coffee is produced is as important to them as the taste of the product, particularly within independent cafés and delicatessens where customers expect to be served the best of the best. It is for this reason that our artisan coffee brand, Café Nueva®, proves such as popular choice within luxury coffee shops and independent cafés,” says George Thomas, coffee brand manager at Aimia Foods ( “Lovingly produced in the heart of the Lake District, Café Nueva products

are crafted with more than 100 years of expertise, making for an endearing story of production which matches the desirable flavour qualities of the coffee itself.

“Having specifically been developed to help independent cafés stand-out amongst the crowded coffee scene, Café Nueva’s three-wide range of artisan, roast and ground coffee blends boast unique flavour profiles which Café Nueva recommend to be paired with specific coffee styles if an operator wishes to maximise the full potential of each coffee blend. Café Nueva’s balanced and Fairtrade certified Passioné, for example, has a traditional coffee shop taste profile, whilst we feel that Forte is ideally suited for great tasting milk-based drinks such as cappuccino and latte. Single origin Colombían provides a

Q&A (Mike Steele, head roaster at 200 Degrees) Where are all 200 Degrees coffee beans sourced from? We source coffee from all over the world. The bulk of what we source comes from Vietnam, Brazil and Colombia, as these origins make up our popular Brazilian Love Affair espresso blend. There are not many coffee producing countries that we haven’t bought from over the years. How did you choose the locations to source coffee beans? When choosing coffee, we take into account a number of different factors, with seasonality playing a big part in where we buy from and when. Different countries have different harvests and therefore this means that the coffee is available at different times throughout the year. Flavour profile also contributes to where we buy from. If we are looking for something with a chocolatey or nutty profile, we’ll lean towards South American countries, or if we are looking for fruit notes then we will source from Africa. Are you planning on expanding your coffee bean selection to incorporate beans from any other far-flung locations? We are always on the lookout for new origins or varieties of coffee that become available. This year, we have purchased our first coffee from Ecuador which will be exciting to launch in our stores. Did Alex and Mike’s recent trip to Guatemala include sourcing any new coffee beans, and will any limited-edition blends be available following this trip? The main focus on the trip was to check on, and help with, the harvest of the Yellow Bourbon and Sarchimor micro-lots which we have previously bought. We did, however, cup some interesting coffees at the Dry Mill, and made some connections that maybe in the future will bring some different Guatemalan coffee to the UK.


When choosing beans, what do you look for in terms of flavour notes, roasting quality etc? When selecting beans to buy, we take everything into account, but most importantly we ask ourselves - is this coffee delicious? People drink coffee because it tastes nice. It’s all well and good having a coffee that reads well, but if the taste leaves the customer disappointed then we’ve failed as coffee buyers and roasters. How does 200 degrees differentiate from other small batch roasters, and how does their roasting process produce better quality coffee for 200 Degrees’ unique flavour? We believe and think (like a lot of other roasters), that it’s the people who make a roastery different. The principle of roasting is the same for anyone, but it’s the roaster who changes the variables and creates a profile that makes coffee taste great. Describe what your vision for 200 Degrees was from the start in terms of its coffee offering, and how it has evolved since the company’s inception in 2012. Our coffee offering has evolved quite a bit since 2012 when we were first only offering an espresso blend, a decaf and a filter blend. In 2014, I joined the company and we opened our first coffee shop. This allowed us to increase our offering by bringing in a guest espresso and guest filter coffee this is pretty much always a single origin speciality grade coffee. Over the years, we’ve grown our expertise of different coffees and have increased our knowledge and quality of coffee blends that we buy. This year we landed our first 90+ coffee - a grower and producer of single origin and single variety coffee in both Panama and Ethiopia. This blend is due to be released later in the year, stay tuned!

How do you train staff to ensure that they roast each batch perfectly? How many years of coffee/roasting experience do your current roasters have, for example? I have six years of roasting under my belt and our new roaster, Micah, is just completing his first year as a roaster. As head roaster, part of my role is to guide and train others to ensure that our high standards are met consistently. Alongside my guidance, we use Cropster which is an industry standard piece of roastery management software. This visually logs what is happening during the roast via temperature probes, by using this we can ensure that a profile is followed closely and when adjustments are needed midroast, we can log them and refer back to them. This is great for looking back at roasts and discussing profiles. How much coffee is roasted across the company for normal and wholesale customers (total figure would be great)? As of March 2020, we are roasting 2.5 tonnes a week, with planned growth to increase this.

I N T RODUCI NG OU R N E W R E C Y C L A B L E PA C K A G I N G We recognise our responsibility to set a sustainability agenda, which is why we’ve announced our new recyclable packaging.

Available in three different colours: black, white and kraft. L E T ’ S TA L K S U S TA I N A B L E PA C K A G I N G Email us now at L I N C O L N A N DYO R K . C O M

COFFEE fruity and acidic profile from 100% Arabica beans for a truly memorable tasting cup of coffee. “By utilising these three blends and pairing them with their recommended coffee styles, we feel that baristas will be able to take their current coffee offering to impressive new heights.” At Carrara Coffee roasters, their story is one of family, say the firm; Carrara being an old family name passed down from their roots in the scenic town of Lucca in Tuscany to the picturesque town of Market Harborough, Leicestershire, and thus into every cup of Carrara coffee. Established in 2008, they have seen their coffee business grow to establish itself as a trusted name and operation within the UK coffee industry. They focus on open ingredients, safe practices, fair treatment and an authentic process, and shortly, all their packaging will be 100% recyclable, they report. “Our business is full of people with passion and experience of the coffee industry, from skilled baristas, experienced account managers, trained engineers and our team in operations who deliver your coffee,” says Carrara Coffee Roasters’ Lucy Armstrong. “We are all working hard to improve and develop Carrara Coffee Roasters, so our business always improves and is pioneering in showcasing the very best produce. “To roast high quality coffee we need high quality equipment, so we have invested in the most advanced commercial Probat Drum Roaster linked to coffee roasting software. “Our in house roastery also supplies our Coffee School facility, which consists of a fantastic cupping area and training facility where our customers can learn about our collection and pick out the coffees that suit their personal tastes or business requirements. We can also White Label coffees for trade accounts, so


therefore creating a personalised blend for the customer to their specific unique taste, and therefore sell a coffee blend no one else has.” Training is available to Carrara’s wholesale accounts for their members of staff, and they also offer masterclasses which are available to both commercial customers and home coffee enthusiasts, to train and develop their barista skills. NEW LAUNCH Cornish Coffee (, the Redruth based coffee specialist says that it is meeting increased demand for hand roasted coffees with the launch of a new on-site roasting facility and the installation of an additional roaster, increasing production capacity by 500%. Established in 1985, Cornish Coffee supplies customers in the south west with premium 100% Arabica coffees which are responsibly sourced from select farms around the world and hand roasted in Redruth using traditional methods. With distinctive monochrome packaging, which is a nod to the traditional

Cornish flag, the company’s Hand Roasted in Cornwall and Freehand coffee ranges are a popular choice with cafés, hotels, pubs, restaurants and leisure operators across the region as Andrew Holden, procurement director, St Austell Brewery, confirms. “We’re delighted for our coffee partners - Cornish Coffee - on the launch of their new coffee roastery in Redruth,” said Andrew Holden. “Since 2014, they have provided us with consistently high quality, great tasting coffee - exclusive to our managed pubs across the south west – which is hugely popular with our customers. “We look forward to continuing our partnership with Cornish Coffee – a local company which shares our values and provides us with a locally-roasted, 100% Arabica coffee blend.” The new roastery will enable Cornish Coffee to compete for larger contracts where higher volumes of coffee are required. Plus, the additional resource will allow greater scope for sourcing new bean varieties and experimenting with bespoke blends for customers who are looking for exclusive coffee options, point out the company. “This is a significant moment for Cornish Coffee as we scale up to meet growing demand for our coffee blends and we delighted to see so many of our customers showing their support here today,” added Clare Dougal, regional director, Cornish Coffee. “Customers feel they have a connection with our coffees because they are roasted right here on the doorstep in Cornwall. Plus, they appreciate the fact that we roast in small batches using proven techniques which all adds to the quality of the product. “The extra capacity that we now have available will allow us to better serve our existing customers whilst creating potential for attracting interest from new business so it’s a very positive move for our business.”


CONTACT SAM MINTON .uk 01291 636333 |



Mozzo’s mission Mozzo Coffee ( - an independent Hampshire based coffee roastery - is helping to change the lives of women in the Democratic Republic of Congo (DRC). In one of the toughest countries in the world to be a woman, Marcelline Budza founded Rebuild Women’s Hope (RWH) coffee cooperative on Idjwi Island, East Kivu, in 2013. She did so to create opportunities to truly empower women in the Democratic Republic of Congo by enabling the development of entrepreneurial skills and financial independence through coffee farming. Following a call in 2019 from Congo coffee pioneer, Richard Hide (after the Congolese army impounded a container of RWH coffee because it was grown and processed by women), Grant Lang, founder of Mozzo Coffee, effectively secured the short-term future of the cooperative by agreeing to buy the confiscated 2019 crop. “Receiving the call regarding Rebuild Women’s Hope and being asked to buy their coffee is one of the few calls that, in the 14 years since I started Mozzo, changed my life,” recalls Grant Lang. “After then meeting Marcelline and the people of Idjwi Island, it was clear that the challenge Marcelline faces is truly great, yet her spirit burns so bright that this is a person who is going to be the catalyst for fundamental bottom-up positive change for hundreds, soon thousands, of lives. A remarkable lady leading a community of people with an endeavour and spirit that restores all faith in humanity should it waver.” The distinctive 100% Arabica coffee is now being integrated across the range of Mozzo Coffee’s house Label series coffees, and in October 2019 Grant Lang travelled to Idjwi Island to meet Marcelline and the members of RWH to learn more about how Mozzo could support the cooperative, its members and the community through Mozzo’s Community2Community Fund™. The undisputable need for a maternity clinic that would benefit the whole island was top of everyone’s list. Through the fixed social dividend from coffee sales into its C2C Fund™, Mozzo has been able to contribute £15,000 to kickstart the build of the islands first maternity and paediatric clinic. The clinic will fight against maternal complications and the loss of babies as well as providing vaccinations and preventing disease, but it doesn’t end there. Mozzo has also pledged to raise a further £100,000 to complete, equip and maintain the clinic for another three years, as well as


build a critical operating theatre. This can’t come from the C2C Fund ( alone so, in a mighty feat to raise the funds, Grant Lang is going to run the equivalent of three ultra-marathons and two marathons (200+ miles) over five consecutive days, kicking off on 1 April at Mozzo headquarters, Southampton and finishing on 5 April in Paris ( Joining him will be Marcelline and her husband Bertain Bahizire (general manager for the cooperative) who will travel over from DRC to join the Paris marathon. Bertain Bahizire is hoping to be running alongside Grant in the final stretch of his 200+ mile journey, cheered on by Marcelline and their 2-year-old son. Mozzo isn’t asking anyone to run 200+ miles, but a small donation to help them reach their £100,000 target and help change the lives of women in one of the poorest countries in the world would be hugely appreciated, they say (donations can be made online at mozzorfh). Making up 70% of Rebuild Women’s Hope’s 3,058 members, women are the first victims of repeated wars in eastern DRC, subjected to violent crimes, sexual assault and discrimination. Alongside the daily struggles of being female in this country, carrying a child to term without complications is one of the biggest challenges on Idjwi Island due to lack of medical care, roads, electricity and running water. In 2017/18 alone, 17 pregnant women drowned travelling to Rwanda and Bukavu seeking maternity services, the alternative being a 50km journey over the mountains on foot or motorbike, and

The community of Idjwi Island gather to welcome Mozzo at the site of the maternity clinic, February 2020.

Grant (Mozzo Coffee) and Marcelline (Rebuild Women’s Hope), Idjwi Island, DRC. tragically, at least 58 women have died during pregnancy since RWH was first formed. “Seven years ago I founded Rebuild Women’s Hope (RWH) cooperative in order to enhance the work of women by instilling in them a spirit of entrepreneurship and empowerment to support themselves through coffee growing,” says Marcelline Budza, who recently received the Human Rights Award (the highest accolade) awarded at the French Ministry of Justice in December 2019 in recognition of her remarkable work empowering women in DRC. “The women of the island of Idjwi face several problems related to different areas of life, so I set myself the goal of helping these women. RWH has found a wonderful partner in Grant and Mozzo, joining our vision of being able to solve the burning health problem faced by women and children in the cooperative. “Thanks to the C2C Fund, the long-awaited dream of mine, and the RWH cooperative, for a maternity and paediatric clinic now becomes a reality and will save thousands of women and children’s lives. The human endeavour Grant will display in taking on Run For Hope is noble and we hope everyone will recognise this.” The Mozzo Coffee story started in 2005 with the world’s first wind and solarpowered art covered coffee cart and a clear commitment to sourcing and sharing remarkable coffee experiences whilst building a positive impact company. It roasts over 300 tonnes of coffee a year, with a team looking after over 500 customers across the UK, Paris and USA. It established the Community2Community Fund™ (C2C Fund) in 2015, investing a fixed social dividend of 1p per capsule and 5p per kg of coffee into the Fund, which goes directly to coffee partners in DRC. Mozzo has invested £57,250.79 to date into the Fund (figure correct as of 30 December 2019).


UK independent cafés champion quality and community The Rise of Independents - Allegra World Coffee Portal’s ( research on the UK’s innovative and diverse independent café market – has revealed that the £2.49bn segment achieved 1.4% sales growth over the last 12 months.

BACKGROUND Operators with less than five worldwide outlets are considered an independent café by Allegra’s definition. Over 50 consultations with independent coffee shop owners, including over 25 in-depth interviews were carried out. Over 50 online surveys with independent coffee shop owners, and over 2,000 online surveys with UK consumers who visit independent coffee shops were also carried out. Field research including site visits, data-gathering and pricing analysis was conducted, and desk research across company web sites, published accounts, industry associations, trade press and news articles was also utilised.

CHALLENGING CONDITIONS However, reflecting difficult trading across the wider UK café market, feel the market researchers, the segment grew just 0.6% to an estimated 7,066 outlets – down from 4% the previous year. The UK’s independent cafés have proved agile and resilient in the face of sustained market challenges over the last 18 months, observe Allegra. Many independent operators have responded by enhancing service credentials and pivoting propositions to accommodate the growing importance of health and wellness, environmental concerns and a desire for local, community-based experiences. Purchasing beverages and food in-store and socialising were cited by consumers surveyed as the primary motivations behind their last coffee shop visit. With average spend rising from £3.77 to £6.27 among those spending 20 minutes or more in-store, independents must continue playing to their strengths on coffee quality, in-store ambience and locally tailored propositions. INDEPENDENT LEAD The UK independent café segment continues to punch above its weight when it comes to shaping market innovation, point out Allegra, with London remaining the nucleus of UK café development, with the number of independent cafés in the capital growing 700% over the last decade. Successful and influential London-based independents, such as EL&N, Megan’s and Saint Espresso, have graduated into branded chains with five or more sites. Longstanding businesses such as Kaffeine, and relative newcomers, such as Roslyn, continue to push the envelope on quality, consistency and service, they feel. Oat milk is now the most popular dairy alternative paired with beverages at

independent cafés, they add, with major branded chains, such as Costa Coffee and Pret A Manger following suit to adopt the plant-based milk. Independents have borne the brunt of tough trading conditions in the UK café market. Less able to exploit economies of scale enjoyed by branded coffee chains, independent cafés are especially vulnerable to the impending curtailment of casual European workers due to Brexit. Natural events, such as sustained inclement weather and the recent coronavirus outbreak have further impinged the segment’s narrow operating margins. The tough economic climate is reflected in tightening consumer spend, Allegra add; 41% of industry leaders surveyed believe consumers are more price conscious than 12 months ago – a 14% rise on the previous year. EXPANSION However, despite the challenging market, outlet expansion and store improvements remain a priority for many independent cafés. 45% of owners surveyed aspire to add at least one additional outlet, while 13% are seeking to redevelop an existing site, report Allegra. Allegra’s World Coffee Portal forecasts cautious independent café segment growth to 7,500 outlets by 2024 at 1.3% CAGR. The upcoming national living wage rise presents a challenge in the short-term, while the outcome of ongoing EU trade negotiations, especially with regards to labour, is a longerterm concern, they suggest. Commenting on the findings, Allegra Group Founder & CEO, Jeffrey Young, said: “Despite tough times for UK hospitality, independent coffee shops will remain a source of inspiration and innovation for the wider UK café market for many years to come.”


Quality and provenance With water having such a critical part to play in successful beverage creation, as well as good health, its quality and provenance is of increasing priority to both operators and consumers.

DUAL IMPORTANCE Baristas are becoming increasingly aware of the importance of water quality when it comes to refining the flavour of their coffee and protecting their equipment. So important is it, that certain espresso machine manufacturers and roasters actually issue a recommended water specification, point out water purity company, Aqua Cure (www.aquapure. The Speciality Coffee Association (SCA) also give clear Water for Brewing Standards on their web site. But how can you obtain water of the correct standard and specification? The first aspect to understand is how the specification of your water is measured, feel Aqua Cure. The SCA and others give ranges or targets based on calcium hardness (the amount of dissolved calcium) and pH (the level of alkalinity or


acidity). Calcium hardness is measured in ppm (parts per million), and you can find out what this is in your mains water with a TDS (Total Dissolved Solids) meter – a handy little device that no barista should be without, recommend Aqua Pure. REGIONAL VARIATIONS Calcium hardness determines if your water is hard or soft, and it can vary across the country. This means that there is no ‘off the shelf’ method of improving your feed water. Instead, water treatment solutions must be specified taking into account the local water hardness, the number of coffees being brewed and the physical space available on site. There can also be hidden ‘nasties’ in your mains water such as chlorides and sulphates which, though harmless, can impair the flavour of carefully brewed coffee, point out the company.

THE RIGHT BALANCE Water treatment for speciality coffee applications is all about finding the right balance, say Aqua Pure. Feed water that is perfectly optimised to carry the full flavour of your roast is not necessarily ideal for the long-term health of your espresso equipment, they reveal. For example, a certain amount of mineral hardness is required to aid extraction of oil (and hence flavour) from ground coffee beans. However, this hardness can be detrimental to espresso machines as it leaves deposits behind in the form of limescale (limescale conducts heat very poorly meaning that it effectively insulates heating elements). British Water once calculated that just 1.6mm of scale can lead to a 12% loss of heating efficiency, report Aqua Pure. “Make no mistake, scale inside your equipment will lead to higher energy bills and increase the chance of equipment

WATER breakdowns as heating elements need to work harder to heat any given volume of water,” says Aqua Pure’s marketing manager, Richard Stephenson. “Conversely, removing too many of the hardness minerals (which are generally alkaline) can leave you with feed water which is too acidic and which can actually corrode metal components inside espresso machines. “Overly softened water can also impact the taste of brewed coffee, leading to lifeless, flat tasting coffee that lacks crucial flavour notes. So, it’s a delicate balancing act to obtain feedwater with the right level of mineral hardness; not so hard that it leaves limescale behind and not so acidic that it damages your equipment and impairs the flavour of your coffee.” Given that water hardness varies (often widely) region to region, many water treatment systems for the speciality coffee market come with blend valves which enable operators to tailor their water by blending a strictly controlled amount of hardness back into the feed water, observe Aqua Pure, with water treatment solutions ranging from compact cartridge based systems up to high capacity reverse osmosis based systems. CARTRIDGE BASED SYSTEMS Cartridge based systems are designed for lower volume installations and can be specified to deal with all water types, say Aqua Pure. Pentair Everpure’s Claris Ultra system, for example, is used by some of the world’s leading coffee houses say the firm. It features a unique DuoBlend filter head which allows you to blend filtered but unsoftened water back into your feed water in order to prevent both limescale build-up and corrosion and tailor your water for optimum flavour extraction. The DuoBlend valve has seven different settings, giving a fine degree of control over how much mineral hardness is blended back in. Pentair Everpure have also developed cartridges which counteract feed water properties which are detrimental to coffee flavour, say Aqua Pure. The 7CC-BW re-mineralising cartridge has been designed for areas with soft water, where minerals need to be added in order to extract the best flavour. The Claris Prime offers the same protection against scale and corrosion as the Claris Ultra, whilst also reducing dissolved chlorides and sulphates which can accentuate sour or bitter flavours in brewed coffee, claim the company.

REVERSE OSMOSIS Reverse osmosis (RO) systems use water pressure to force water through an extremely fine membrane which removes a very high proportion (up to 99.99%) of contaminants. In speciality coffee applications this is very useful as it means you can create a completely blank canvas to work with, say Aqua Pure. Users can then blend hardness minerals back into the feed water in a highly controlled way, allowing feed water to be optimised for equipment types and even different coffee roasts. This ‘blank slate’ approach also ensures absolute consistency in terms of feed water, say Aqua Pure. Mains water is in a constant state of flux and a single supply can vary dramatically in hardness and chlorine content. A consistent feed water profile is especially useful for coffee roasters when auditioning new beans or experimenting with roasting times and blends as they need to know that any changes in flavour are due to their coffee and not their water. Pentair Everpure have designed a range of RO systems especially for speciality coffee applications (their Conserv 75E is suitable for up to 100 espresso shots an hour, while the high performance MRS-600 HE tops the range and is good for a massive 735 shots per hour). Aqua Cure have now been supplying Pentair RO and cartridge systems to roasters, espresso machine dealers and other assorted coffee geeks for some time. Edward Grace at Beanberry Coffee purchased a Pentair Everpure MRS-600HE-II from Aqua Cure and says: “Although there was a capital investment, my ongoing costs have reduced and I have increased flexibility in obtaining the right blend of minerals to get the best flavour from my roast.” Robin San at Coffee Geek and Friends notes the difference an RO system has made to his coffee’s flavour. “The Everpure Conserv 75E has enabled me to fine tune my feed water TDS (total dissolved solids) levels leading to a noticeable improvement in the flavour of the coffee we produce,” says Robin San. Curious Roo’s Dean MacKay also noted that his Everpure MRS-225 has “reduced running costs and has enabled us to finely control the TDS of our feed water, improving the quality of our end product.”

energy saving proposition (more information about either their recycling scheme can be requested via They are always happy to offer advice and are currently distributing an informative Coffee Lover’s Guides to Water Treatment (drop them a line for your free copy). ON TAP EcoPure Waters ( reports that it has launched the brand new BluBar high volume, counter-top water filtration unit which features EcoPure Waters’ well-proven, high-quality purification process which has been designed to deliver great tasting drinking water with clarity and purity. Perfect for hotels, restaurants, cafés and bars, say the company, it enables operators to serve pure chilled drinking water, still and sparkling, in their own-brand bottles. EcoPure Waters has been manufacturing, supplying and maintaining popular water purification systems for over twenty-five years, in the process helping clients to save money, reduce their environmental impact and create powerful branding opportunities. Their latest BluBar also offers the industry a lower cost and more sustainable drinking water solution than expensive and environmentally damaging bought-in bottled water, claim the company (its pricing starts at an economical £3.70 per day, including a comprehensive care and maintenance package, point out the firm). Versatile and easy to use, the BluBar offers operators a superb opportunity to showcase their brand by serving drinking water in any of EcoPure Waters’ range of elegant, reusable glass bottles which can be printed with a logo and brand message. Their comprehensive bottle range features swingstopper tops and tamper-proof screw-top versions. The sleek and stylish-looking BluBar also broadens the choice of filtration systems available from EcoPure Waters and has a higher capacity than the popular EcoPuro, but is smaller than EcoPure Waters’ popular high-volume System, making it perfect for medium volume operations, or for where

GREEN THEME From re-usable cups to paper drinking straws, innovations aimed at reducing waste plastic are everywhere in the foodservice industry, and water treatment is no exception, say Aqua Pure. Earlier this year, they introduced a filter recycling service to reclaim the useful components from used water filter cartridges and recycle the plastic casings making water treatment a plastic-waste free as well as


WATER space is limited, or for use as an additional stand-alone drinking water station, feel the company (the BluBar is also available as a free-standing system which neatly houses the waste, gas bottles and filter board). At only 360mm wide, it takes up very little counter space and a generous installation package includes bottles, wash-tray and storage crates.

Eden Springs’ Illimani Tap has been designed to provide sustainable, reliable, easy to use, limescale-free and uniquely healthy purified water option for instant boiling and chilled dispensing. Utilising the latest energy efficient technology, the Illimani Tap only heats the amount of water required, and features simple touch-dispense options and a clever padlock feature to ensure safety at all times, say the company. It has the ability to supply up to 300 cups of boiling water and up to 1,120 cups of chilled water per hour, making it well suited to even the most demanding operations, feel Eden Springs. “Water is a huge contributor to a beverage, from how it brews to the final product,” says Simon Harrison, managing director at Eden Springs (UK) Ltd (www. “Unfiltered water contains excesses of chlorine, bacteria, dirt, odours and flavours and, as such, the quality and flavour of beverages can be compromised. Apart from the main elements of a beverage, namely coffee beans or tea leaves, water is the most important element that goes into


any hot beverage. Therefore, it is imperative for operators to invest in high quality water equipment to guarantee a high quality beverage time and time again. “The Illimani Tap’s contemporary stainless-steel, or matt black, dispenser offers a stylish addition to cafés and coffee shops, and can also prove to be the perfect partner to a commercial coffee machine by providing boiling water for tea and instant chilled water for courtesy bottles.” THE IMPORTANCE OF GOOD HYDRATION Swedish lifestyle water company, Bluewater – a company innovating, manufacturing, and commercialising water purification technologies and solutions for residential, business and public use recently created a new guide with the help of hydration and sports performance experts, and available free to download from the Bluewater web site ( on the importance of good hydration. The company utilises patented, second-generation reverse osmosis technology to remove pollutants from water, including lead, bacteria, pesticides, pharmaceutical residues, chlorine, microplastic particles and limescale. “People need to make hydration a part of their daily life to help liver and kidneys do

their job of filtering out the toxins that can build up in the body, especially over a holiday period,” says Dr Angie Mueller, a Hawaiibased sports medicine specialist working with Bluewater. “The Bluewater guide outlines the effects on health of staying adequately hydrated and which water consumption choices are best at different stages throughout the day depending on activity and age.” Dr Mueller stresses that the latest science shows hydration needs vary from one person to another, depending on body weight, climate, the existing state of health, and what work or sport they are doing. She also suggests people should think twice before religiously following the standard recommendation to drink eight eight ounces of water a day “because one size does not fit all.” As a rule of thumb, Dr Mueller suggests people should create their own daily hydration rituals that see them drinking around half of their body weight (if measured in pounds) in ounces of water. If you measure your body in kilos, you need to drink the numerical equivalent in ounces of water, she says (adding that everyone should nonetheless always consult with a medical expert about the specific hydration needs of their body). “The human body is so well designed that it usually tells us when we need to hydrate more

by using an instinct called thirst or sending early warning signals such as a sense of fatigue, a headache, or a decrease in mood,” says Dr Mueller. To coincide with this year’s Nutrition & Hydration Week (16-22 March 2020, https:// nutritionandhydrationweek., natural source water brand, Wenlock Spring ( encouraged operators to turn their back on the tap. The rural business wants the foodservice sector to offer a healthy alternative; one that has the provenance to complement other menu choices and has the added benefit of being more profitable, say the company. Established in 2012, Nutrition & Hydration Week has the shared objective to highlight, promote and celebrate improvements in the provision of nutrition and hydration. Its purpose is to bring people together to highlight and educate people on the value of food and drink in maintaining health and wellbeing. Tap water is not always an appealing proposition for foodservice businesses, especially when there are tastier, natural alternatives available, suggest Wenlock Spring. Provenance and seasonality are two of the hospitality sector’s biggest menu draws, they also point out. However, many operators undermine the standards that they set for their food by serving highly processed, chemically cleansed water, they feel, whereas a natural source water is a far better accompaniment to fine food and wine in terms of taste and quality, they suggest. Today’s discerning diners are keen to be served sustainably sourced, non-processed food and drinks, claim Wenlock Spring, and this provides managers with the perfect opportunity to showcase premium natural source water brands and maximise their profits simultaneously. “Most chefs take pride in the ingredients they choose, yet many operators serve their customers with filtered, chlorinated tap water.

WATER Provenance matters across the board from your meat, your vegetables, your bread to your wine list. The water you choose to serve is no different. Natural source water is an appealing proposition that shouldn’t be squandered. We strongly encourage choosing natural source water as the purest possible form of hydration,” says Matthew Orme, director of Wenlock Spring. Natural source waters sold in the UK come from land that is protected and kept free from pollution through responsible environmental management, point out the company. The water is safe to drink without any treatment or processing and it is legally required to be bottled at source to preserve its quality and unique mineral properties. In contrast, tap water can come from a variety of sources including rivers and reservoirs. It then needs to undergo industrial processes and added chlorine to allow it to travel safely from water treatment areas to the tap. Consumption of water in the UK is projected to reach 73 litres per person by 2021 (Zenith Global data), with each person drinking, on average, more than 50 litres of bottled water per year, observe the company. Wenlock Spring in particular is bottled at a source beside Wenlock Edge, a 19-mile limestone escarpment near Much Wenlock in Shropshire, England, that has provided people with drinking water since at least 1086. Naturally free from preservatives and additives – and of course sugar and calories – there is a growing understanding of the functional role water can play, report the company (a second generation, independent

family business which has been bottling water for more than 30 years). Containing a unique blend of naturally occurring minerals including calcium, selenium and magnesium, Wenlock Spring delivers a fresh, clean taste that has earnt them numerous awards and accolades. “Operators can tap into the trend for food and drink with exceptional provenance. By listing a premium, natural source water brand that’s exclusively available to the hospitality industry, they avoid devaluing their offer, and we believe that’s a long-term benefit that extends beyond Hydration Week,” says Matthew Orme. HEALTHIER CREDENTIALS A national, UK-based drinks manufacturer, Clearly Drinks (https://www.clearlydrinks., is re-launching its Perfectly Clear flavoured water brand this year, having set its sights on further establishing itself as a clear alternative in the flavoured water category with a new fruitier product and a distinct visual identity, say the company. Targeting families in particular, the all new Perfectly Clear aims to bring new purchasers into the flavoured water market by offering a healthier choice to sugary juice and carbonated drinks, say the company. The current range includes a strong hit of fruity flavour with zero sugar and has relaunched with flavours such as summer fruits, strawberry and lemon and lime, as well as brand new flavours of orange and mango and peach and apricot (sold in 330ml, 500ml and 1.5 litre bottles).

The relaunch will be supported by an integrated marketing campaign from May, including a national TV advert, print and online advertising, as well as national and regional PR which will include influencer activity, report the brand. Based in Southwick, Sunderland, Clearly Drinks is a soft drinks manufacturer offering a range of its own brands alongside a contract bottling service. Established in 1885, the firm uses spring water filtered through the limestone rock. With two boreholes at the entrance to the firm’s factory, Clearly Drinks is therefore able to extract the water to use as a basis for fresh flavour combinations and carbonations. Susanne Wright, head of marketing at Clearly Drinks, commented: “We’ve taken natural strong fruit flavours and mixed them with our own Northumbria spring water to deliver a brand new Perfectly Clear product, all with zero sugar.

“With growing concerns over obesity and diseases associated with obesity, the preference for low calorie drinks has risen considerably over the last few years. As a result, consumers have migrated away from sugary juice and carbonated drinks and want healthier alternatives for themselves and their families. We believe Perfectly Clear will prove a big hit with families with its strong fruity flavours, bright and bold packaging and zero sugar offering.” Perfectly Clear contains no artificial colours or flavourings and is part of Clearly Drinks’ strong house of brands including Northumbria Spring, Revolution Waves and Upstream, a zerosugar premium sparkling water. It retails at £0.45 (330ml), £0.79 (500ml) and £0.95 (1.5 litres).

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Ice cream show

celebrates success This year’s Ice Cream and Artisan Food Show held in Harrogate was a big success according to both its exhibitors and visitors.


REVIEW COMPETITIONS, SEMINARS AND DEMONSTRATIONS “Stand space booked was up nearly 30% on the 2019 Show,” said the Ice Cream Alliance’s ( org) CEO and show organiser, Zelica Carr. “Visitor numbers were up even more – by over 40% - and I would like to thank the show’s media sponsor Café Life magazine for all their help in promoting the show. “Ice cream is an important product category for the UK café sector. Our show promotes all the latest products, trends and equipment. It’s vital for those already making and selling ice cream and the best place for anyone looking to start an ice cream business or product offering to get the information and support they need.” The popular event was opened by celebrity chef and Jamie Oliver mentor, Gennaro Contaldo, who showed his expertise by judging the mango sorbet class of the National Ice Cream Competition, which is an integral part of the only UK’s trade show for the ice cream sector. There was a programme of seminars which this year included Allergen Management from charity Allergy UK. However, one of the most popular seminar topics, judging by attendee numbers was, Starting an Ice Cream Business - presented by Jonathan Ireland (aptly nicknamed Gelato Jonny). For the first time there was a Live Demo Area hosted by chef Stephanie Moon and co-compered by food broadcaster and journalist, Nigel Barden. Stephanie created ice cream-based dishes ranging from Smoked Salmon with Avocado Ice Cream to A Seaside Scape with Bubble-gum Ice Cream. Also presenting was Andrew Thwaite, chocolatier, who created a Gin and Pink Grapefruit Truffle with Ruby Chocolate and a Rhubarb Chocolate airbrushed with Cocoa Butter.

PARLOUR OF THE YEAR LAUNCH The show also saw the launch of the Ice Cream Alliance’s Parlour of the Year competition (sponsored by Antonelli). “This is the most prestigious ice cream competition in the UK,” explained Zelica Carr. “It is a chance to shout about our creativity, professionalism and customer service in an industry that is growing by 20% per year. It is also about promoting the very best and giving the winning parlour the accolades and the recognition, it deserves.” WIDER AUDIENCE This was the first year that the show promoted itself to other artisan food and drink suppliers. 69% of parlours sell coffee and other hot beverages, report the Ice Cream Alliance, and this year there was a threefold increase in the numbers of coffee and coffee equipment suppliers at the show. These included HB Ingredients Caffe Kenon range from Italy and Rijo42, a leading supplier of commercial coffee machines, beans and ingredients. First-time exhibitors included Levantine, a UK-based supplier of baked, caramelised and seasoned nuts and seeds. “This is a brilliant networking event for us as we’re new to the sector,” commented MD, David Danil. Another first timer was North West Vending. “We got loads of new business leads – it’s a brilliant show. We’ll come back with a bigger and better stand next year,” said Chris O’Neill whose new Lick Frozen Yoghurt machine and Ice Cap ice cream machine that combines ice cream with coffee was particularly popular. Other exhibitors included Vanilla Bazaar (Madagascan vanilla products), JM Posner and Sephra (catering equipment such as chocolate fountains and waffle bakers).

2021 Next year’s Ice Cream and Artisan Food Show is again being held in Harrogate (9-11 February 2021).



Brothers continue rapid coffee chain expansion Chris and Stephen Shelmerdine opened the Coffee House in Lymm eight years ago and now they own five sites with plans to open two more in the next six months with technology from the likes of iZettle having been crucial when expanding, feel the duo. NORTHERN CHAIN Chris and Stephen Shelmerdine were in their early twenties when they opened the Coffee House in their hometown, Lymm, in 2011. After spending three years focused on serving locals good products in great settings, the brothers started expanding. “We set out to change the way people eat, drink, and relax in their own community,” says Chris Shelmerdine. “We opened our second site in Sale in 2014, a third in Partington in 2015, and a fourth in Widnes in 2017.” But this was just the start, as the brothers are currently in the middle of their most ambitious expansion to date opening three sites in just six months. “We opened our fifth site in Huyton in December and now we’re gearing up for our biggest opening yet in Northwich this month,” adds Chris Shelmerdine. “We’ll give ourselves a couple of months to settle in there before opening our third and final site of the year in


Bootle in May. It’s always been our ambition to grow a group of coffee houses.” The secret to doing so? The right technology, staff, and produce, say the duo. CONVENIENT “It’s all about making everything as convenient as possible as soon as customers walk through our doors,”

explains Chris Shelmerdine. “We use iZettle in all of our sites to accept card payments, as we want to make it as easy as possible for our customers to pay in whatever way they prefer - whether that’s using cash, chip and pin or contactless. “iZettle allows us to make decisions based on data. By logging into the back end, we can monitor our sales in real time, no matter where we are.” The brothers also credit their talented team, all from around the area, for helping them provide a high-level of service. “At the moment we employ 75 local people and we expect that to have doubled to 150 by the time we’ve finished this year’s expansion!” reports Chris Shelmerdine. “Each year we plan to move faster and better, bringing more jobs to the area while continuing to serve delicious food and drinks!” It’s been a busy few months for the brothers, but things show no signs of slowing down.


compliant Malcom Muir (pictured), consultancy director at Venners (, offers his top 10 tips for café operators looking to stay within the law to ensure customers receive the safest dining experience possible. CRUCIAL Compliance in food safety has never been more crucial for the hospitality industry. With the news that 70% of hospitality workers report lacking confidence on allergen procedures (research commissioned by Fourth and input from CGA), it’s time for café and out of home operators to take a deep dive into their risk management procedures to review how safety checks are implemented. TOP TEN 1. Compliance must go to the top of the training agenda Given the worrying statistics suggesting the majority of hospitality staff lack confidence on allergen procedures, training has to become a natural prerequisite across the industry. Tell your teams about allergens – this may sound obvious, but you’ll be amazed how many operators don’t. 2. Empower your teams to take ownership A key priority for every operator must be to explain and ensure teams understand the consequences of not following what may seem to them a simple and unimportant operational procedure. Empower them to take ownership and responsibility, because if they don’t, the worst-case scenario with a breakdown of the system, could lead to a needless fatality. 3. Beware! Protect all the links in the compliance chain With staff turnover across the hospitality sector currently standing at 30%, the effect of just one person not being trained to the same level as existing employees, will eventually mean the original control procedures put in place will fail. Café and out of home operators need to beware, because once a single link is broken, the rest of the compliance chain can become useless. 4. Check, review and check again Café and out of home operators need to

be carrying out weekly checks to ensure staff are continuously up to date on compliance procedures. Every member of the team must remain aware and focused on the delivery of procedures. Ongoing checklists are a useful tool, but these must be treated as a thorough check, not just a tick-list. Operators need to check, review and check again. 5. Look at your business through the eyes of your customers It’s imperative for café and out of home operators to step outside the business and look back in from a customer perspective. This is harder to do than it sounds. Often it is difficult for operators to disengage from their expectations of procedures, so I’d advise either asking a trusted colleague or a specialist company to carry this out. 6. Scores on the doors According to the Food Standards Association (FSA), food hygiene ratings influence 72% of consumers in their decision to dine with an operator. It is therefore vital for café and out of home operators to have stringent processes in place for the hygienic handling of food, cleanliness and condition of facilities and building, together with the hygienic management of food safety. This includes having systems or checks in place to ensure food sold or served is safe to eat, food safety is well managed and good standards maintained. 7. Ensure expert risk management is in place Deciding who is responsible for compliance management is vital. We’re seeing a trend towards café and out of home operators appointing a risk manager to cover various compliance elements across the business. However, problems can arise – for example, financial risk is totally different to food safety risk, so the skills and expertise to manage both may not be available in-house.

BACKGROUND Venners Consulting is a Venners Ltd brand dedicated to providing advisory services and solutions to hospitality operators across the UK and Europe. The company advises hotels, restaurants, bars, clubs, cafés, pubs, stadiums, events and catering businesses, helping them achieve peak operational efficiency and optimal financial performance in their food and beverage operations. 8. Get a true picture of risk at every site Risk is often discussed at board level, however, the true level of risk on a site-by-site basis does not always filter back through the various management levels back to the boardroom. Area and regional managers have been known to paint a picture of compliance control within their designated areas, to avoid a poor performance score affecting their reputation. It’s therefore advisable for the board to instruct an independent source that is not encumbered by internal politics to produce risk and compliance data for a true reflection of the company’s risk status. 9. Watch all branches of the brand Franchising has grown to be a significant force in the UK economy. However, it’s important for café and out of home operators with a franchise business model to ensure that not only do franchisees stay on-message with the brand, but also adhere to parent company principles when it comes to food safety – something which is not easy to regulate. Remember, one break in the compliance chain can lead to a collapse in remaining procedures, making it difficult to recover from reputational damage. 10. Waste not, want not It’s not only food safety compliance that’s hot on the risk agenda for 2020. Waste management is also a top contender as we enter a time of heightened awareness among consumers about sustainability and the true cost of eating out – not only financial but environmental too. It’s therefore advisable for café and out of home operators to treat waste and the business approach to it with the same honesty as food safety.



Revolver bring cooperative coffee solutions to cafés and stores Revolver has started off 2020 by branching out into the world of cooperative coffee and vending solutions. With their first bean to cup machine installed at the brand new Midcounties Southmoor store, they are hoping to spread the offer across the cooperative economy and further. Offering Fairtrade and cooperative coffee and retail solutions to organisations is an important part of their philosophy and mission. They see many cooperatives being left without an alternative but to work with big industry leaders who don’t share cooperative values, so it is about time they provided a solution which aligns with the principles of the movement, they feel. The bean-to-cup machine provides free Fairtrade Revolver Copacabana coffee to Midcounties members, as well as our Fairtrade drinking chocolate and tea, and Revolver hope that this not only showcases a cooperative business to business model, but also promotes the benefits of membership in societies such as Midcounties. Using freshly ground Fairtrade coffee and fresh milk is an innovative response to alternative coffee vending machines, which often only provide powdered milk and instant coffee. Combine that award winning engineering with a beautiful design and touch screen display, and the end result really is something special - a great taste backed up by an ethical, cooperative and environmentally conscious production (call 01902 345 345 or visit https://revolverworld. com/).


Herald increases bagasse range to meet demand Herald has expanded its range of bagasse items, which sit alongside the quality disposables manufacturer and supplier’s selection of biodegradable, paper, single and double wall, 8oz, 12oz and 16oz hot paper cups, in a bid to add further value and range to its offering, while meeting the demand for greener products. The bagasse range now includes square, round and rectangle plates, in varying sizes, bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are expected to appeal to the food to go market.

Herald has stayed ahead of the trend for environmentally friendly and alternative products in recent years, introducing natural birchwood cutlery, stirrers and skewers, alongside a corn starch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Targeting the takeaway and convenience markets, as well as the general catering industry, the company supplies direct and via wholesale channels to meet all of its customers’ needs (call 0208 507 7900, or visit www.heraldplastic. com).

Julius Meinl’s first global CSR initiative for Pay With a Poem campaign As part of its ongoing mission to make the world a better place through poetic inspiration, Viennese coffee roaster, Julius Meinl, launched its first global CSR initiative for its world-renowned annual poetry campaign Pay with a Poem. This year, they collaborated with global education charity Worldreader and over 1,000 HoReCa customers registered to participate in the World Poetry Day event, where every poem counts towards a donation target in support of global literacy. The brand, with almost 160 years of coffee expertise, rolled out the campaign in over 40 countries worldwide across key Julius Meinl regions from Vienna to Miami, Dubai to Moscow, Venice and London. Taking place on World Poetry Day (21 March 2020), this year’s campaign saw consumers getting inspired with a cup of Julius Meinl, showing their support by writing a poem in exchange for a free coffee or tea of their choice (every poem counted towards the

100,000 poems donation goal, which could fund projects in selected countries where Julius Meinl sources coffee such as Ethiopia, Kenya and India). In addition to the global Worldreader partnership, in the UK, Julius Meinl collaborated with poet and spoken word artist Telixia Inico (call 0207 067 0261, or email

From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector

CAFÉ Association 01291 636335

Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd.

Sour Cream Freshfayre CLEANING MATERIALS Bunzl Catering Supplies

Business Systems Datatherapy Ltd. Consultants The Wordbox E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Southover Food Company Ltd. Yoghurt Freshfayre Futura Foods UK Ltd Ornua Ingredients Europe

CHUTNEYS & RELISHES Chutneys Freshfayre Leathams Mizkan Euro Ltd. Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The Ingredients Factory Salsa Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant Southover Food Company Ltd. Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK


DRINKS Chocolate Italian Beverage Company Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Cold Drinks & Mixers Italian Beverage Company Juices Caterers Choice Freshfayre Italian Beverage Company Leathams Southover Food Company Ltd. Smoothies Italian Beverage Company EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Kitchen Equipment Water and Filtration Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. Zafron Foods Ltd.

Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General The Ingredients Factory Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd.

Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Lamb Freshfayre H Smith Foodgroup PLC Sam Browne Foods Meatballs Snowbird foods Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Sausages Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company OILS Freshfayre ORGANIC PRODUCTS Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd.

Café Manufacturers & Distributors Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Pasta Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group CP Foods UK Ltd.

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967

SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd. Jalapenos Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Southover Food Company Ltd Sundried Tomatoes Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Caterers Choice Freshfayre Tomatoes Caterers Choice Freshfayre

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800 Fax: 01536 409 050 IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020

Justyna, STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@


Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 07873 301954

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

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COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA


DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

FRIDAYS Chequer Tree Farm, Benenden Rd, C ranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/ 07747 612527 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap

Café Suppliers Index LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 default.html MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660

MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Kathy Sowersby Tel: 01377 241238

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252454 SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@

SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991


International Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann

SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Checkouts Reach thousands of potential customers from as little as £115 Marimba 60mm x 88mm Advert.qxp_Layout 1 06/02/2020 16:10 Page 1

Hot Chocolate Melts From flakes of real single

origin chocolate. Ecuador Dark, Venezuela Milk, Colombia White, dark Sugar Free and Ruby. Free point-of-sale materials and retail chocolate range.

Request a free sample pack

Tel: (01279) 714527


To Advertise Call

Sam Minton

01291 636333 email:

High grade coffee sourced from the world’s best coffee farms and estates, masterfully hand roasted in Market Harborough Shop online for coffee, subscriptions, masterclasses, wholesale and more Tel: 01858 469 006